1. Pre-heat oven to 240°C with steam on.
2. Place group 1 into a spiral mixer.
3. Mix for 7 minutes on speed 1 and then 25 minutes on speed 3 until dough is fully developed (dough
temp. 24-26°C).
4. Rest in oiled & covered container for 60 minutes.
5. Divide dough into 100g and mould into round rolls.
6. Dust heavily with rye flour and place on flat trays.
7. Dry prove for 40-45 minutes until fully proved.
8. Flip rolls over and put two dough pieces together.
9. Place dough in the oven and reduce the temperature to 210°C.
10. Bake for 30-35 minutes (vent after 15 minutes).
Using Merita V MB. An off white Premium vegetable shortening containing blend of emulsifiers for sweet bun goods and breads.
A basic white bread and rolls improver for ‘no-time’ and fermented dough.
A basic white bread and rolls – Using Bakels Extra 1% Improver
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Bread fat for all bread making purposes based on vegetable fat.
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a premium fat-based emulsifier shortening for bread and rolls.
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A light yellow powder. Versatile improver for ‘no-time’ dough, with improved softness and flavour. Minimal additive numbers required.
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View product33-47 Derby Street Silverwater NSW 2128