Group 1
Ingredient
KG
Wholemeal Flour
4.500
Water (Variable)
3.350
Bakels Fermdor W Germ
0.100
Dry Gluten
0.150
Voltem
0.100
Iodised Salt
0.080
Bakels Instant Active Dried Yeast
0.075
Quantum Plus Improver
0.050
Bacom A100
0.025
Total Weight: 8.430

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.)

Yield: Fermdor Germ used at 3% although it can be used at up to 5% with formulation modifications. Fermdor GERM may be replaced with Fermdor WM or Fermdor RE for a different flavour and aroma.

Category

Category

Bakery, Patisserie

Finished Product

Finished Product

Fermdor, Tin Bread