Group 1
Ingredient
KG
Bakers Flour
4.500
Water (Variable)
3.150
Rye Flour
0.500
Voltem
0.100
Bakels Fermdor R Classic
0.150
Iodised Salt
0.080
Bakels Instant Active Dried Yeast
0.075
Quantum Plus Improver
0.050
Bacom A100
0.025
Total Weight: 8.630

1. Place all ingredients into mixing bowl.
2. Mix Dough to full development.
3. Allow dough to rest for 5-10 minutes.
4. Scale dough to desired weight and round up.
5. Allow dough pieces to rest for 5-10 minutes.
6. Mould dough pieces into shape and place into tin.
7. Proof to optimum and bake at 220°C until baked. (Baking time and temperature will vary depending upon the oven used and the size and shape of the loaf.)

Notes: Fermdor RE used at 3% although it can be used at up to 6% with formulation modifications.
Fermdor RE may be replaced with Fermdor GERM or Fermdor WM for a different flavour and aroma.

Category

Category

Bakery

Finished Product

Finished Product

Bread Rolls, Speciality Bun