BAKELS MULTISEED BREAD MIX
Ingredients
Group A
Ingredient
KG
BAKELS MULTISEED BREAD MIX
1.000
BAKELS INSTANT ACTIVE DRIED YEAST
0.010
Water (cold)
0.525
Total Weight: 1.535
Method
Use : HooK
1. Pour all ingredients into mixing bowl.
2. Mix the dough at low speed for 3 minutes, then increase to fast speed for 6 minutes or until the dough is well developed.
3. Dough temperature should be between 26°C and 28°C.
4. Scale 225gm of the dough and mould into round.
5. Shapes and dip sunflower seeds. Put 2 dough into bread mould
6. Prove the dough at 35°C with 80% humidity for approximately 100 minutes.
7. Bake at 210°C (top heat) , 190°C (bottom heat).
8. Steam 1 time.
9. Bake for approximately 30 minutes.
Cara-cara
Guna : Hook
1. Masukkan semua bahan ke dalam mangkuk aduan.
2. Bancuh semua ramuan selama 3 minit kelajuan perlahan dan kemudian 6 minit pada kelajuan tinggi atau sehingga dih sebati.
3. Suhu doh 26°C and 28°C.
4. Skala doh 225 gm bentuk doh dalam bentuk bulat.
5. Celupkan doh dengan biji bunga matahari dan masukkan 2 keping doh ke dalam acuan roti.
6. Pukti doh pada suhu 35°C dengan 80% humidity kelembapan selama 50 minit .
7. Bakar suhu 210°C (atas), 190°C (bawah).
8. Stim 1 kali.
9. Bakar selama lebih kurang , 30 minit.
Ingredients
Group A
Ingredient
KG
BAKELS MULTISEED BREAD MIX
1.000
BAKELS INSTANT ACTIVE DRIED YEAST
0.010
Water (cold)
0.525
Total Weight: 1.535
Method
Use : HooK
1. Pour all ingredients into mixing bowl.
2. Mix the dough at low speed for 3 minutes, then increase to fast speed for 6 minutes or until the dough is well developed.
3. Dough temperature should be between 26°C and 28°C.
4. Scale 225gm of the dough and mould into round.
5. Shapes and dip sunflower seeds. Put 2 dough into bread mould
6. Prove the dough at 35°C with 80% humidity for approximately 100 minutes.
7. Bake at 210°C (top heat) , 190°C (bottom heat).
8. Steam 1 time.
9. Bake for approximately 30 minutes.
Cara-cara
Guna : Hook
1. Masukkan semua bahan ke dalam mangkuk aduan.
2. Bancuh semua ramuan selama 3 minit kelajuan perlahan dan kemudian 6 minit pada kelajuan tinggi atau sehingga dih sebati.
3. Suhu doh 26°C and 28°C.
4. Skala doh 225 gm bentuk doh dalam bentuk bulat.
5. Celupkan doh dengan biji bunga matahari dan masukkan 2 keping doh ke dalam acuan roti.
6. Pukti doh pada suhu 35°C dengan 80% humidity kelembapan selama 50 minit .
7. Bakar suhu 210°C (atas), 190°C (bawah).
8. Stim 1 kali.
9. Bakar selama lebih kurang , 30 minit.
