Ingredients

Group 1
Ingredient
KG
Weight (%)
Bakers Flour
25.000
100
Salt
0.500
2
Quantum CL 1000 Improver
0.250
1
Bakels Instant Active Dried Yeast
0.250
1
Canola Oil RBD
0.250
1
Water (Variable)
16.000
64
Total Weight: 42.250

Method

1. Place all ingredients in the mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix for approximately 6−8 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 approx. 45−60 minutes.
8. Bake at 230°C for 30 minutes.
NOTE: For added softness CANOLA OIL can be substituted with EMULMAX 1000V (1%), VOLTEM (2%) or EMULMAX 750/200 (0.5%). Substitutes require additive numbers.

Ingredients

Group 1
Ingredient
KG
Weight (%)
Bakers Flour
25.000
100
Salt
0.500
2
Quantum CL 1000 Improver
0.250
1
Bakels Instant Active Dried Yeast
0.250
1
Canola Oil RBD
0.250
1
Water (Variable)
16.000
64
Total Weight: 42.250

Method

1. Place all ingredients in the mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix for approximately 6−8 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 approx. 45−60 minutes.
8. Bake at 230°C for 30 minutes.
NOTE: For added softness CANOLA OIL can be substituted with EMULMAX 1000V (1%), VOLTEM (2%) or EMULMAX 750/200 (0.5%). Substitutes require additive numbers.

Category

Category

Bakery

Finished Product

Finished Product

Bread Rolls, Tin Bread