Basic White Bread and Rolls (using Eminex V)
Bread fat for all bread making purposes based on vegetable fat.
Ingredients
Group 1
Ingredient
KG
Weight (%)
Bakers Flour
25.000
100%
Salt
0.500
2%
Bakels Extra 1% Improver
0.250
1%
Eminex V
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. Divide and scale
6. Allow dough to recover for 10 minutes. Mould into required bread varieties
7. Proof for approximately 45-60 minutes
8. Bake at 230°C for 30 minutes
Yield
When using compressed yeast use 750 grams (3 times that of Instant Active Dried Yeast)
Product Used
Ingredients
Group 1
Ingredient
KG
Weight (%)
Bakers Flour
25.000
100%
Salt
0.500
2%
Bakels Extra 1% Improver
0.250
1%
Eminex V
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. Divide and scale
6. Allow dough to recover for 10 minutes. Mould into required bread varieties
7. Proof for approximately 45-60 minutes
8. Bake at 230°C for 30 minutes
Ingredients
Group 1
Ingredient
KG
Weight (%)
Bakers Flour
25.000
100%
Salt
0.500
2%
Bakels Extra 1% Improver
0.250
1%
Eminex V
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. Divide and scale
6. Allow dough to recover for 10 minutes. Mould into required bread varieties
7. Proof for approximately 45-60 minutes
8. Bake at 230°C for 30 minutes
Yield
When using compressed yeast use 750 grams (3 times that of Instant Active Dried Yeast)
Product Used
Ingredients
Group 1
Ingredient
KG
Weight (%)
Bakers Flour
25.000
100%
Salt
0.500
2%
Bakels Extra 1% Improver
0.250
1%
Eminex V
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. Divide and scale
6. Allow dough to recover for 10 minutes. Mould into required bread varieties
7. Proof for approximately 45-60 minutes
8. Bake at 230°C for 30 minutes
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