Ingredients
Group 1
Ingredient
KG
%
FINO BREAD AND ROLL CONCENTRATE
0.500
10
Flour
5.000
100
Sugar
0.400
8
MASTERFAT (optional)
0.200
4
BAKELS INSTANT ACTIVE YEAST
0.100
2
Water (variable)
2.800
56
Total Weight: 9.000
Method
No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover 5 minutes. Scale and mould as desired. Proof than bake at 200¡C.
Additional Information
If using Compressed Yeast use 300g in above recipe.
Ingredients
Group 1
Ingredient
KG
%
FINO BREAD AND ROLL CONCENTRATE
0.500
10
Flour
5.000
100
Sugar
0.400
8
MASTERFAT (optional)
0.200
4
BAKELS INSTANT ACTIVE YEAST
0.100
2
Water (variable)
2.800
56
Total Weight: 9.000
Method
No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover 5 minutes. Scale and mould as desired. Proof than bake at 200¡C.
Additional Information
If using Compressed Yeast use 300g in above recipe.
Ingredients
Group 1
Ingredient
KG
%
FINO BREAD AND ROLL CONCENTRATE
0.500
10
Flour
5.000
100
Sugar
0.400
8
MASTERFAT (optional)
0.200
4
BAKELS INSTANT ACTIVE YEAST
0.100
2
Water (variable)
2.800
56
Total Weight: 9.000
Method
No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover 5 minutes. Scale and mould as desired. Proof than bake at 200¡C.
Additional Information
If using Compressed Yeast use 300g in above recipe.
Ingredients
Group 1
Ingredient
KG
%
FINO BREAD AND ROLL CONCENTRATE
0.500
10
Flour
5.000
100
Sugar
0.400
8
MASTERFAT (optional)
0.200
4
BAKELS INSTANT ACTIVE YEAST
0.100
2
Water (variable)
2.800
56
Total Weight: 9.000
Method
No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover 5 minutes. Scale and mould as desired. Proof than bake at 200¡C.
Additional Information
If using Compressed Yeast use 300g in above recipe.
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