Ingredients
Group 1
Ingredient
KG
Weight (%)
Flour
5.000
100
Salt
0.090
1.8
LECITEM UNIVERSAL
0.050
1
Water (variable)
2.900
58
BAKELS INSTANT ACTIVE YEAST
0.065
1.3
MASTERFAT (optional)
0.150
3
Total Weight: 8.255
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 (%)
Flour
5.000
100
Salt
0.090
1.8
LECITEM UNIVERSAL
0.050
1
Water (variable)
2.900
58
BAKELS INSTANT ACTIVE YEAST
0.065
1.3
MASTERFAT (optional)
0.150
3
Total Weight: 8.255
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 (%)
Flour
5.000
100
Salt
0.090
1.8
LECITEM UNIVERSAL
0.050
1
Water (variable)
2.900
58
BAKELS INSTANT ACTIVE YEAST
0.065
1.3
MASTERFAT (optional)
0.150
3
Total Weight: 8.255
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 (%)
Flour
5.000
100
Salt
0.090
1.8
LECITEM UNIVERSAL
0.050
1
Water (variable)
2.900
58
BAKELS INSTANT ACTIVE YEAST
0.065
1.3
MASTERFAT (optional)
0.150
3
Total Weight: 8.255
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.
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