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

When using Fino Meal Base substitute Wholemeal flour with 1.4 kg of Fino Meal Base and increase the White Flour to 3.6 kg.

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

When using Fino Meal Base substitute Wholemeal flour with 1.4 kg of Fino Meal Base and increase the White Flour to 3.6 kg.