Ingredients

Group 1
Ingredient
KG
Weight (%)
FINO BREAD AND ROLL CONCENTRATE
0.500
10
Flour
5.000
100
BAKELS INSTANT ACTIVE YEAST
0.065
1.3
Water (variable)
3.000
60
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 minutes. Scale and mould as desired. Proof then bake at 230¡C.

Additional Information

Using bakers percentages - Percentages on white flour weight

Ingredients

Group 1
Ingredient
KG
Weight (%)
FINO BREAD AND ROLL CONCENTRATE
0.500
10
Flour
5.000
100
BAKELS INSTANT ACTIVE YEAST
0.065
1.3
Water (variable)
3.000
60
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 minutes. Scale and mould as desired. Proof then bake at 230¡C.

Additional Information

Using bakers percentages - Percentages on white flour weight