Basic White Bread and Rolls (Using Brittex 2000V)
A yellowish coloured emulsified fat for Breads and Rolls
Group 1
Ingredient
KG
%
Bakers Flour
25.000
100.00
Salt
0.500
2.00
Bakels Extra 1% Improver
0.250
1.00
Brittex 2000V
0.500
2.00
Bakels Instant Active Dried Yeast
0.250
1.00
Water (Variable)
15.500
62.00
Total Weight: 42.000
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)
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Products Used
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2 Product Used
