Group 1
Ingredient
KG
%
Bakers Flour
25.000
100.00
Hamburger Mix
3.750
15.00
Salt
0.500
2.00
Dobrim 500
0.250
0.50
Bakels Instant Active Dried Yeast
0.425
1.70
Dry Gluten
0.375
1.50
Full Cream Milk Powder
1.250
5.00
Water (Variable)
14.000
56.00
Total Weight: 45.550
1. Develop dough well in the machine.
2. Finished Dough Temperature 29°C.
3. Allow dough to recover 10−15 minutes. Divide and mould.
4. Prove and bake at 200°C.
Yield: If flour has a requirement for a reducing agent, use RAPBRIM at recommended level. Dry gluten optional depending on flour strength. Adjust yeast to suit final proof. This recipe is based on HAMBURGER MIX at 15%. When using compressed yeast use 1.275kg (3 times that of Instant Active Dried Yeast)
