Group 1
Ingredient
KG
%
Jogga Bread Mix
15.000
50.00
Bakers Flour
15.000
50.00
Bakels Instant Active Dried Yeast
0.300
1.00
Water (Variable)
18.450
61.50
Total Weight: 48.750

1. Place all ingredients in machine bowl.
2. Thoroughly develop the dough.
3. Finished dough temperature 30°C.
4. Allow dough to recover for 15 minutes. Scale and mould to desired shape.
5. Prove, then bake at 230°C.
6. Note: Requires 10−15% more development than white bread.

Category

Category

Bakery, Patisserie

Finished Product

Finished Product

Various Bread Products