1. Place all ingredients in mixing bowl.
2. Spiral mixer, 6 minutes.
3. Finished dough temperature 27°-30°C.
4. All dough to recover for 10 minutes.
5. Scale.
6. Intermediate proof, 10 minutes.
7. Place in tins.
8. Final proof for approximately 45 minutes.
9. Bake at 230°C for 25 minutes.
Fat Improver Combination & Yeast
Light tan coloured yeast granules. Packed in aluminium foil for maximum shelf life.
View productBread & Bun Premixes- Concentrates
A grey coloured powder used for a medium/dark rye bread and rolls.
View product33-47 Derby Street Silverwater NSW 2128