Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
3.800
100
Salt
0.100
2.6
QUANTUM PLUS
0.075
1.9
Optional: MASTERFAT
0.125
3.2
BAKELS INSTANT ACTIVE YEAST
0.075
1.9
Water (variable)
3.300
86.8
FINO MEAL BASE
1.200
31.6
Total Weight: 8.675

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. Proof then bake at 230¡C.

Additional Information

For a lighter or heavier meal bread the proportions of FINO MEAL BASE and flour can be altered to suit.

Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
3.800
100
Salt
0.100
2.6
QUANTUM PLUS
0.075
1.9
Optional: MASTERFAT
0.125
3.2
BAKELS INSTANT ACTIVE YEAST
0.075
1.9
Water (variable)
3.300
86.8
FINO MEAL BASE
1.200
31.6
Total Weight: 8.675

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. Proof then bake at 230¡C.

Additional Information

For a lighter or heavier meal bread the proportions of FINO MEAL BASE and flour can be altered to suit.