Group 1
Ingredient
KG
%
Bakers Flour
25.000
100.00
Hamburger Mix
5.000
20.00
Sugar
2.500
10.00
Salt
0.450
1.80
Dobrim 500
0.125
0.50
Bakels Instant Active Dried Yeast
0.625
2.50
Water (Variable)
15.600
62.40
Total Weight: 49.300
1. Develop dough well in the machine.
2. Finished Dough Temperature 28°C.
3. Allow dough to recover 10−15 minutes. Divide and mould at desired weight.
4. Prove then bake at 200°C.
5. Add fruit and APITO BUN SPICE FLAVOURING PASTE if required, during last few minutes of mixing.
Yield: When using compressed yeast use 1.875kg (3 times that of Instant Active Dried Yeast)
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