Group 1
Ingredient
KG
%
Flour
5.000
100.00
Salt
0.080
1.60
Sugar
0.400
8.00
QUANTUM PLUS
0.065
1.30
BAKELS INSTANT ACTIVE YEAST
0.080
1.60
Water (variable)
2.800
56.00
MASTERFAT
0.250
5.00
Total Weight: 8.675
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.
Using bakers percentages - Percentages on white flour weight. If using Compressed Yeast use 200g in above recipe. For extra fresh keeping add 1% MONOFRESH.
