Its Tiger time - Try new Bakels Tiger Paste for superb tiger pattern, flavour and crunch
Group 1
Ingredient
KG
%
Flour
3.800
100.00
Salt
0.100
2.60
QUANTUM PLUS
0.075
1.90
Optional: MASTERFAT
0.125
3.20
BAKELS INSTANT ACTIVE YEAST
0.075
1.90
Water (variable)
3.300
86.80
FINO MEAL BASE
1.200
31.60
Total Weight: 8.675

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.

For a lighter or heavier meal bread the proportions of FINO MEAL BASE and flour can be altered to suit.
Using bakers percentages - Percentages on white flour weight.
If using Compressed Yeast use 225 g in above recipe.

Group 1
Ingredient
KG
%
0.500
50.00
Wholemeal
4.000
400.00
0.080
8.00
Water (variable)
3.200
320.00
Flour
1.000
100.00
0.150
15.00
Total Weight: 8.930

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).

Using bakers percentages - Percentages on white flour weight.
If using compressed yeast use 250g in above recipe.
For extra fresh keeping add 1% MONOFRESH.
For a darker crumb colour add APITO CARAMEL COLOUR (4990) as desired.
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.

Group 1
Ingredient
KG
%
0.500
13.20
1.200
31.60
Flour
3.800
100.00
0.080
2.10
Water (variable)
3.400
89.50
0.150
3.90
Total Weight: 9.130

No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover 5 minutes. Scale and mould as desired. Proof then bake at 230¡C.

Using bakers percentages - Percentages on white flour weight.
For a lighter or heavier meal bread the proportions of FINO MEAL BASE and flour can be altered to suit.
If using compressed yeast use 250g in above recipe.
For a darker crumb colour add APITO CARAMEL COLOUR (4990) as desired.

Group 1
Ingredient
KG
%
Flour
3.800
100.00
1.200
31.60
Salt
0.100
2.90
0.050
1.40
0.065
1.90
Water (variable)
3.250
85.50
Total Weight: 8.465

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.

Using bakers percentages - Percentages on white flour weight
If using Compressed Yeast use 200g in the above recipe.
For a lighter or heavier meal bread the proportions of FINO MEAL BASE and flour can be altered to suit.