Ingredients

Group 1
Ingredient
KG
Weight (%)
Bakers Flour
25.000
100
Salt
0.500
2
Bakels Extra 1% Improver
0.250
1
Brittex 2000V
0.500
2
Bakels Instant Active Dried Yeast
0.250
1
Water (Variable)
15.500
62
Total Weight: 42.000

Method

1. Place all ingredients in the mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix for approx. 5−7 minutes on fast speed until well-developed.
4. Finished dough temperature 27−30°C.
5. Allow dough to recover for 10 minutes.
6. Divide and scale.
7. Mould into required bread varieties.
8. Proof for approximately 45−60 minutes.
9. Bake at 230°C for 30 minutes.
Notes: When using compressed yeast use 750 grams (3 times that of Instant Active Dried Yeast)

Ingredients

Group 1
Ingredient
KG
Weight (%)
Bakers Flour
25.000
100
Salt
0.500
2
Bakels Extra 1% Improver
0.250
1
Brittex 2000V
0.500
2
Bakels Instant Active Dried Yeast
0.250
1
Water (Variable)
15.500
62
Total Weight: 42.000

Method

1. Place all ingredients in the mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix for approx. 5−7 minutes on fast speed until well-developed.
4. Finished dough temperature 27−30°C.
5. Allow dough to recover for 10 minutes.
6. Divide and scale.
7. Mould into required bread varieties.
8. Proof for approximately 45−60 minutes.
9. Bake at 230°C for 30 minutes.
Notes: When using compressed yeast use 750 grams (3 times that of Instant Active Dried Yeast)

Finished Product

Finished Product

Bread Rolls, Tin Bread