Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
3.800
100
FINO MEAL BASE
1.200
31.6
Salt
0.100
2.9
LECITEM UNIVERSAL
0.050
1.4
BAKELS INSTANT ACTIVE YEAST
0.065
1.9
Water (variable)
3.250
85.5
Total Weight: 8.465

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
FINO MEAL BASE
1.200
31.6
Salt
0.100
2.9
LECITEM UNIVERSAL
0.050
1.4
BAKELS INSTANT ACTIVE YEAST
0.065
1.9
Water (variable)
3.250
85.5
Total Weight: 8.465

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.