Group 1
Ingredient
KG
%
Bakers Flour
25.000
100.00
Merita V
2.000
8.00
Sugar
2.500
10.00
Salt
0.375
1.50
Dobrim 500
0.125
0.50
Bakels Instant Active Dried Yeast
0.650
2.60
Water (Variable)
13.500
54.00
Total Weight: 44.150
1. Place all ingredients in mixer until clear.
2. Finished dough temperature 28°C.
3. Add fruit and APITO BUN SPICE ESSENCE if required, during last few minutes of mixing.
4. Allow dough to recover for 10 minutes.
5. Mould and proof as normal.
6. Minimum steam during proof.
7. Bake without steam at 230°C.
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