Group 1
Ingredient
KG
%
Bakers Flour
25.000
100.00
Bakels Advance Bread and Roll Concentrate
0.500
2.00
Bakels Instant Active Dried Yeast
0.375
1.50
Water (Variable)
15.000
60.00
Total Weight: 40.875
1. Place all ingredients in mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix for approximately 6−8 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 220°C for 25 minutes.
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