Ingredients
Group 1
Ingredient
KG
%
Bakers Flour
25.000
100%
Baktem Red
5.000
20%
Bakels Instant Active Dried Yeast
0.650
2.6%
Water (Variable)
15.000
60%
Fruit (as desired)
0.000
-
Total Weight: 45.650
Method
1. Thoroughly develop the dough.
2. Add fruit and clear.
3. Finished Dough Temperature 30°C.
4. Flour time 10−15 minutes.
5. Divide and mould.
6. Prove, then bake at 220°C.
Yield
BAKELS BAKTEM RED, being a complete concentrate, makes it unnecessary to use a bread/bun improver.
Product Used
Ingredients
Group 1
Ingredient
KG
%
Bakers Flour
25.000
100%
Baktem Red
5.000
20%
Bakels Instant Active Dried Yeast
0.650
2.6%
Water (Variable)
15.000
60%
Fruit (as desired)
0.000
-
Total Weight: 45.650
Method
1. Thoroughly develop the dough.
2. Add fruit and clear.
3. Finished Dough Temperature 30°C.
4. Flour time 10−15 minutes.
5. Divide and mould.
6. Prove, then bake at 220°C.
Ingredients
Group 1
Ingredient
KG
%
Bakers Flour
25.000
100%
Baktem Red
5.000
20%
Bakels Instant Active Dried Yeast
0.650
2.6%
Water (Variable)
15.000
60%
Fruit (as desired)
0.000
-
Total Weight: 45.650
Method
1. Thoroughly develop the dough.
2. Add fruit and clear.
3. Finished Dough Temperature 30°C.
4. Flour time 10−15 minutes.
5. Divide and mould.
6. Prove, then bake at 220°C.
Yield
BAKELS BAKTEM RED, being a complete concentrate, makes it unnecessary to use a bread/bun improver.
Product Used
Ingredients
Group 1
Ingredient
KG
%
Bakers Flour
25.000
100%
Baktem Red
5.000
20%
Bakels Instant Active Dried Yeast
0.650
2.6%
Water (Variable)
15.000
60%
Fruit (as desired)
0.000
-
Total Weight: 45.650
Method
1. Thoroughly develop the dough.
2. Add fruit and clear.
3. Finished Dough Temperature 30°C.
4. Flour time 10−15 minutes.
5. Divide and mould.
6. Prove, then bake at 220°C.
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Baktem Red
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