Ingredients

Group 1
Ingredient
KG
Weight (%)
FINO BREAD AND ROLL CONCENTRATE
0.500
50
Wholemeal
4.000
400
BAKELS INSTANT ACTIVE YEAST
0.080
8
Water (variable)
3.200
320
Flour
1.000
100
Optional: MASTERFAT
0.150
15
Total Weight: 8.930

Method

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. Proof then bake at 250¡C (480¡F).

Additional Information

For extra fresh keeping add 1% MONOFRESH

Ingredients

Group 1
Ingredient
KG
Weight (%)
FINO BREAD AND ROLL CONCENTRATE
0.500
50
Wholemeal
4.000
400
BAKELS INSTANT ACTIVE YEAST
0.080
8
Water (variable)
3.200
320
Flour
1.000
100
Optional: MASTERFAT
0.150
15
Total Weight: 8.930

Method

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. Proof then bake at 250¡C (480¡F).

Additional Information

For extra fresh keeping add 1% MONOFRESH