Ingredients

Group 1
Ingredient
KG
Bakers Flour
25.000
Salt
0.500
Bakels Extra 1% Improver
0.250
Voltem
0.250
Bakels Instant Active Dried Yeast
0.250
Water (Variable)
15.500
Total Weight: 41.750

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 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)

Ingredients

Group 1
Ingredient
KG
Bakers Flour
25.000
Salt
0.500
Bakels Extra 1% Improver
0.250
Voltem
0.250
Bakels Instant Active Dried Yeast
0.250
Water (Variable)
15.500
Total Weight: 41.750

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 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

Category

Category

Bakery

Finished Product

Finished Product

Bread Rolls