Ingredients

Group 1
Ingredient
KG
%
Bakers Flour
25.000
100
Bakels Advance Bread and Roll Concentrate
0.750
3
Bakels Instant Active Dried Yeast
0.375
1.5
Water (Variable)
15.500
62
Total Weight: 41.625

Method

1. Place all ingredients in mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix for approximately 6−8 minutes on fast speed until welldeveloped.
4. Finished Dough Temperature 27−30°C.
5. Allow dough to recover for 10 minutes.
6. Divide and scale.
7. Allow dough to recover for 10 minutes.
8. Mould into required bread varieties.
9. Proof for approximately 45−60 minutes.
10. Bake at 230°C for 30 minutes.

Ingredients

Group 1
Ingredient
KG
%
Bakers Flour
25.000
100
Bakels Advance Bread and Roll Concentrate
0.750
3
Bakels Instant Active Dried Yeast
0.375
1.5
Water (Variable)
15.500
62
Total Weight: 41.625

Method

1. Place all ingredients in mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix for approximately 6−8 minutes on fast speed until welldeveloped.
4. Finished Dough Temperature 27−30°C.
5. Allow dough to recover for 10 minutes.
6. Divide and scale.
7. Allow dough to recover for 10 minutes.
8. Mould into required bread varieties.
9. Proof for approximately 45−60 minutes.
10. Bake at 230°C for 30 minutes.

Category

Category

Bakery, Patisserie

Finished Product

Finished Product

Bread and Rolls