Ingredients

Group 1
Ingredient
KG
%
Bakers Flour
25.000
100
Salt
0.500
2
Quantum Plus Improver
0.250
1
Canola Oil RBD
0.250
1
Bakels Instant Active Dried Yeast
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 5−7 minutes on fast speed until welldeveloped.
4. Finished dough temperature 27−30°C.
5. Allow dough to recover for 10 minutes.
6. Divide and scale.
7. Allow dough to recover for 10 minutes.
8. Mould into required bread varieties.
9. Proof for approximately 45−60 minutes.
10. Bake at 230°C for 30 minutes.
11. Optional fats: Brittex 2000V (2%), Masterfat Supreme V (1%), Baktem Special V (2%), Eminex V
(2%).

Ingredients

Group 1
Ingredient
KG
%
Bakers Flour
25.000
100
Salt
0.500
2
Quantum Plus Improver
0.250
1
Canola Oil RBD
0.250
1
Bakels Instant Active Dried Yeast
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 5−7 minutes on fast speed until welldeveloped.
4. Finished dough temperature 27−30°C.
5. Allow dough to recover for 10 minutes.
6. Divide and scale.
7. Allow dough to recover for 10 minutes.
8. Mould into required bread varieties.
9. Proof for approximately 45−60 minutes.
10. Bake at 230°C for 30 minutes.
11. Optional fats: Brittex 2000V (2%), Masterfat Supreme V (1%), Baktem Special V (2%), Eminex V
(2%).

Category

Category

Bakery

Finished Product

Finished Product

Bread and Rolls