Ingredients

Group 1
Ingredient
KG
Weight (%)
HERCULES BREAD CONCENTRATE
0.250
7.2
Flour
4.000
100
FINO MEAL BASE
1.000
25
Optional: MASTERFAT
0.150
4
BAKELS INSTANT ACTIVE YEAST
0.065
1.8
Water (variable)
3.100
77.5
Total Weight: 8.565

Method

No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover 5-10 minutes. Scale and mould as desired. Prove then bake at 230¡C.

Additional Information

If using Compressed Yeast use 200g in above recipe.

Ingredients

Group 1
Ingredient
KG
Weight (%)
HERCULES BREAD CONCENTRATE
0.250
7.2
Flour
4.000
100
FINO MEAL BASE
1.000
25
Optional: MASTERFAT
0.150
4
BAKELS INSTANT ACTIVE YEAST
0.065
1.8
Water (variable)
3.100
77.5
Total Weight: 8.565

Method

No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover 5-10 minutes. Scale and mould as desired. Prove then bake at 230¡C.

Additional Information

If using Compressed Yeast use 200g in above recipe.