Group 1
Ingredient
KG
%
Flour
5.000
100.00
Salt
0.100
2.00
0.065
1.30
Water (variable)
3.000
60.00
0.050
1.00
0.100
2.00
Total Weight: 8.315
  1. No time dough. Place all ingredients into a machine bowl and develop thoroughly.
  2. Dough temperature 30-31¡C. Allow dough to recover 5 minutes.
  3. Scale and mould as desired. Proof then bake at 230¡C.

- If using Compressed Yeast use 200g in above recipe.
- Using bakers percentages - Percentages on white flour weight.

Group 1
Ingredient
KG
%
Flour
5.000
100.00
Salt
0.090
1.80
0.050
1.00
Water (variable)
2.900
58.00
0.065
1.30
0.150
3.00
Total Weight: 8.255
  1. No time dough. Place all ingredients into a machine bowl and develop thoroughly.
  2. Dough temperature 30-31¡C. Allow dough to recover 5-10 minutes.
  3. Scale and mould as desired. Prove then bake at 230¡C.

- For extra softness and fresh keeping add 0.5% MONOFRESH SUPERSOFT.
- Using bakers percentages - Percentages on white flour weight.
- If using Compressed Yeast use 200g in above recipe.

Group 1
Ingredient
KG
%
Flour
5.000
100.00
0.250
5.00
0.100
2.00
0.065
1.30
Water (variable)
2.900
58.00
Total Weight: 8.315

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. Prove then bake at 230¼C.

- For extra fresh keeping add 1% MONOFRESH.
- If using Compressed Yeast use 200g in the above recipe.
- Using bakers percentages - Percentages on white flour weight.

Group 1
Ingredient
KG
%
Flour
5.000
100.00
Salt
0.100
2.00
BAKELS LIQUID IMPROVER
0.125
2.50
0.065
1.30
Water (variable)
2.800
56.00
Total Weight: 8.090
  1. No time dough. Place all ingredients in machine bowl and develop thoroughly.
  2. Dough temperature 30-31¡C. Allow dough to recover 5 minutes.
  3. Scale and mould as desired. Prove then bake at 230¡C.

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

Group 1
Ingredient
KG
%
0.500
10.00
Flour
5.000
100.00
0.065
1.30
Water (variable)
3.000
60.00
Total Weight: 8.565
  1. No time dough. Place all ingredients in machine bowl and develop thoroughly.
  2. Dough temperature 30-31¡C. Allow dough to recover 5 minutes.
  3. Scale and mould as desired. Proof then bake at 230¡C.

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

Group 1
Ingredient
KG
%
Flour
5.000
100.00
Salt
0.090
1.80
0.075
1.50
0.013
0.25
0.065
1.30
Water (variable)
2.800
56.00
0.150
3.00
Total Weight: 8.193
  1. No time dough. Place all ingredients in machine bowl and develop thoroughly.
  2. Dough temperature 30-31¡C. Allow dough to recover 5 minutes.
  3. Scale and mould as desired. Prove then bake at 230¡C.

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

Group 1
Ingredient
KG
%
Flour
5.000
100.00
Salt
0.100
2.00
Sugar
0.150
3.00
BAKELS LIQUID IMPROVER
0.125
2.50
0.080
1.60
Water (variable)
2.700
54.00
0.200
4.00
Optional: MONOFRESH
0.050
1.00
Total Weight: 8.405

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

Using bakers percentages - Percentages on white flour weight.
If using compressed yeast use 250g in above recipe.
For extra fresh keeping add 1% MONOFRESH.