Group 1
Ingredient
KG
%
HERCULES BREAD CONCENTRATE
0.250
7.20
Flour
4.000
100.00
FINO MEAL BASE
1.000
25.00
Optional: MASTERFAT
0.150
4.00
BAKELS INSTANT ACTIVE YEAST
0.065
1.80
Water (variable)
3.100
77.50
Total Weight: 8.565

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.

Ingredient percentages are higher due to extra cereal products.
For extra fresh keeping add 1% MONOFRESH.
Using bakers percentages - Percentages on white flour weight.
If using Compressed Yeast use 200g in above recipe.

Group 1
Ingredient
KG
%
Flour
4.000
100.00
1.000
25.00
Salt
0.100
2.50
0.150
3.80
0.065
1.60
Water (variable)
3.000
75.00
Total Weight: 8.315

No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C (86-88¡F). Allow dough to recover 5 minutes. Scale and mould as desired. Prove then bake at 230¡C (450¡F).

Using bakers percentages - Percentages on white flour weight.
For a lighter or heavier meal bread the proportions of FINO MEAL BASE and flour can be altered to suit.
If using Compressed Yeast use 200g in above recipe.
Ingredient percentages are higher due to extra cereal products.