Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
5.000
100
Salt
0.080
1.6
Sugar
0.400
8
QUANTUM PLUS
0.065
1.3
BAKELS INSTANT ACTIVE YEAST
0.080
1.6
Water (variable)
2.800
56
MASTERFAT
0.250
5
Total Weight: 8.675

Method

No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¼C. Allow dough to recover 5-10 minutes. Scale and mould as desired. Proof then bake at 200¼C.

Additional Information

For extra fresh keeping add 1% MONOFRESH

Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
5.000
100
Salt
0.080
1.6
Sugar
0.400
8
QUANTUM PLUS
0.065
1.3
BAKELS INSTANT ACTIVE YEAST
0.080
1.6
Water (variable)
2.800
56
MASTERFAT
0.250
5
Total Weight: 8.675

Method

No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¼C. Allow dough to recover 5-10 minutes. Scale and mould as desired. Proof then bake at 200¼C.

Additional Information

For extra fresh keeping add 1% MONOFRESH