Ingredients

Group 1
Ingredient
KG
Bakers Flour
4.500
Water (Variable)
3.150
Rye Flour
0.500
Voltem
0.100
Bakels Fermdor RE
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

Method

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.

Product Used

Ingredients

Group 1
Ingredient
KG
Bakers Flour
4.500
Water (Variable)
3.150
Rye Flour
0.500
Voltem
0.100
Bakels Fermdor RE
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

Method

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