Ingredients

Group 1
Ingredient
KG
Weight (%)
HERCULES ROLL MIX
4.000
100
FINO MEAL BASE
0.800
20
Salt
0.020
0.5
BAKELS INSTANT ACTIVE YEAST
0.060
1.5
Water (variable)
2.950
73.5
Total Weight: 7.830

Method

No time dough. Place all ingredients in machine bowl. Thoroughly develop on slow speed. Dough temperature 30-31¡C. Allow dough to recover 5 minutes. Scale and mould as desired. Prove then bake at 230¡C.

Additional Information

Using bakers percentages - Percentages on total premix weight

Ingredients

Group 1
Ingredient
KG
Weight (%)
HERCULES ROLL MIX
4.000
100
FINO MEAL BASE
0.800
20
Salt
0.020
0.5
BAKELS INSTANT ACTIVE YEAST
0.060
1.5
Water (variable)
2.950
73.5
Total Weight: 7.830

Method

No time dough. Place all ingredients in machine bowl. Thoroughly develop on slow speed. Dough temperature 30-31¡C. Allow dough to recover 5 minutes. Scale and mould as desired. Prove then bake at 230¡C.

Additional Information

Using bakers percentages - Percentages on total premix weight