Ingredients

Group 1
Ingredient
KG
Weight (%)
Bakers Flour
25.000
100%
Salt
0.500
2%
Advance 1000
0.250
1%
Bakels Instant Active Dried Yeast
0.250
1%
Canola Oil RBD
0.250
1%
Water (Variable)
15.500
62%
Total Weight: 41.750

Method

1. Place all ingredients in the mixing bowl
2. Mix on slow speed for 2 minutes
3. Mix for approx. 6-8 minutes on top speed until well-developed
4. Finished dough temperature 27-30°C
5. Allow dough to recover for 10 minutes
6. Mould into required bread varieties
7. Proof for approximately 45-60 minutes
8. Bake 230°C for 30 minutes
Note: For added softness and shelf life; CANOLA OIL can be substituted with EMULMAX 1000V (1%) voltem (2%) of EMULMAX 750/200 (0.5%)

Product Used

Ingredients

Group 1
Ingredient
KG
Weight (%)
Bakers Flour
25.000
100%
Salt
0.500
2%
Advance 1000
0.250
1%
Bakels Instant Active Dried Yeast
0.250
1%
Canola Oil RBD
0.250
1%
Water (Variable)
15.500
62%
Total Weight: 41.750

Method

1. Place all ingredients in the mixing bowl
2. Mix on slow speed for 2 minutes
3. Mix for approx. 6-8 minutes on top speed until well-developed
4. Finished dough temperature 27-30°C
5. Allow dough to recover for 10 minutes
6. Mould into required bread varieties
7. Proof for approximately 45-60 minutes
8. Bake 230°C for 30 minutes
Note: For added softness and shelf life; CANOLA OIL can be substituted with EMULMAX 1000V (1%) voltem (2%) of EMULMAX 750/200 (0.5%)

Category

Category

Bakery

Finished Product

Finished Product

Bread Rolls, Tin Bread