BAKELS WHEAT BRAN BREAD MIX
Ingredients
Group A
Ingredient
KG
BAKELS WHEAT BRAN BREAD MIX
1.000
BAKELS INSTANT ACTIVE DRIED YEAST
0.012
Water (cold)
0.580
Total Weight: 1.592
Group B
Ingredient
KG
FINO SHORTENING
0.050
Total Weight: 0.050
Method
Use : Hook
1. Pour the ingredients in Group A into a mixing bowl and mix for 3 minutes at low speed.
2. Add in Group B and mix for a further 6 minutes, or until the dough is well developed. The dough temperature should be between 26°C and 28°C.
3. Scale 450g of the dough and mold it into desired shapes.
4. Proof the dough at 35°C with 80% humidity for approximately 100 minutes.
5. Bake at 210°C (top heat) and 190°C (bottom heat).
6. Steam once during baking.
7. Bake for approximately 30 minutes.
Cara-cara
Guna : Hook
1. Tuangkan bahan-bahan dalam Kumpulan A ke dalam mangkuk pencampuran dan kacau selama 3 minit pada kelajuan rendah.
2. Masukkan Kumpulan B dan campurkan selama 6 minit lagi, atau sehingga adunan berkembang dengan baik. Suhu doh hendaklah antara 26°C dan 28°C.
3. Skala 450g adunan dan acuan ke dalam bentuk yang dikehendaki.
4. Bukti doh pada suhu 35°C dengan kelembapan 80% selama kira-kira 100 minit.
5. Bakar pada suhu 210°C (haba atas) dan 190°C (haba bawah).
6. Wap sekali semasa membakar.
7. Bakar selama kira-kira 30 minit.
Ingredients
Group A
Ingredient
KG
BAKELS WHEAT BRAN BREAD MIX
1.000
BAKELS INSTANT ACTIVE DRIED YEAST
0.012
Water (cold)
0.580
Total Weight: 1.592
Group B
Ingredient
KG
FINO SHORTENING
0.050
Total Weight: 0.050
Method
Use : Hook
1. Pour the ingredients in Group A into a mixing bowl and mix for 3 minutes at low speed.
2. Add in Group B and mix for a further 6 minutes, or until the dough is well developed. The dough temperature should be between 26°C and 28°C.
3. Scale 450g of the dough and mold it into desired shapes.
4. Proof the dough at 35°C with 80% humidity for approximately 100 minutes.
5. Bake at 210°C (top heat) and 190°C (bottom heat).
6. Steam once during baking.
7. Bake for approximately 30 minutes.
Cara-cara
Guna : Hook
1. Tuangkan bahan-bahan dalam Kumpulan A ke dalam mangkuk pencampuran dan kacau selama 3 minit pada kelajuan rendah.
2. Masukkan Kumpulan B dan campurkan selama 6 minit lagi, atau sehingga adunan berkembang dengan baik. Suhu doh hendaklah antara 26°C dan 28°C.
3. Skala 450g adunan dan acuan ke dalam bentuk yang dikehendaki.
4. Bukti doh pada suhu 35°C dengan kelembapan 80% selama kira-kira 100 minit.
5. Bakar pada suhu 210°C (haba atas) dan 190°C (haba bawah).
6. Wap sekali semasa membakar.
7. Bakar selama kira-kira 30 minit.
