Ingredients
Group 1
Ingredient
KG
%
Bakers Flour
25.000
100
Bakels Advance Bread and Roll Concentrate
0.750
3
Bakels Instant Active Dried Yeast
0.500
2
Sugar
1.000
4
Merita V
1.500
4
Water (Variable)
15.000
60
Total Weight: 43.750
Method
1. Place Group 1 in mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix for approximately 6-8 minutes on fast speed until well-developed.
4. Finished Dough Temperature 28°-30°C.
5. Allow dough to recover for 10 minutes.
6. Divide and scale.
7. Allow dough to recover for 10 minutes.
8. Mould into required bread varieties.
9. Proof for approximately 45-60 minutes.
10. Bake at 210°C for 20 minutes.
Yield
Notes: Sugar can be varied for taste.
Ingredients
Group 1
Ingredient
KG
%
Bakers Flour
25.000
100
Bakels Advance Bread and Roll Concentrate
0.750
3
Bakels Instant Active Dried Yeast
0.500
2
Sugar
1.000
4
Merita V
1.500
4
Water (Variable)
15.000
60
Total Weight: 43.750
Method
1. Place Group 1 in mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix for approximately 6-8 minutes on fast speed until well-developed.
4. Finished Dough Temperature 28°-30°C.
5. Allow dough to recover for 10 minutes.
6. Divide and scale.
7. Allow dough to recover for 10 minutes.
8. Mould into required bread varieties.
9. Proof for approximately 45-60 minutes.
10. Bake at 210°C for 20 minutes.
Ingredients
Group 1
Ingredient
KG
%
Bakers Flour
25.000
100
Bakels Advance Bread and Roll Concentrate
0.750
3
Bakels Instant Active Dried Yeast
0.500
2
Sugar
1.000
4
Merita V
1.500
4
Water (Variable)
15.000
60
Total Weight: 43.750
Method
1. Place Group 1 in mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix for approximately 6-8 minutes on fast speed until well-developed.
4. Finished Dough Temperature 28°-30°C.
5. Allow dough to recover for 10 minutes.
6. Divide and scale.
7. Allow dough to recover for 10 minutes.
8. Mould into required bread varieties.
9. Proof for approximately 45-60 minutes.
10. Bake at 210°C for 20 minutes.
Yield
Notes: Sugar can be varied for taste.
Ingredients
Group 1
Ingredient
KG
%
Bakers Flour
25.000
100
Bakels Advance Bread and Roll Concentrate
0.750
3
Bakels Instant Active Dried Yeast
0.500
2
Sugar
1.000
4
Merita V
1.500
4
Water (Variable)
15.000
60
Total Weight: 43.750
Method
1. Place Group 1 in mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix for approximately 6-8 minutes on fast speed until well-developed.
4. Finished Dough Temperature 28°-30°C.
5. Allow dough to recover for 10 minutes.
6. Divide and scale.
7. Allow dough to recover for 10 minutes.
8. Mould into required bread varieties.
9. Proof for approximately 45-60 minutes.
10. Bake at 210°C for 20 minutes.
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