Ingredients

Group 1
Ingredient
KG
BAKELS INSTANT ACTIVE DRIED YEAST
0.030
Water
0.700
Bread Flour
1.000
BAKELS BUTTERSCOTCH BREAD CONCENTRATE
1.000
Group 2
Ingredient
KG
BAKELS MARGARINE SPECIAL
0.250
Total Group: 2
Total Weight: 2.980

Method

1. Mix Group 1 for 3 minutes slow and 6 minutes fast.
2. Add in group 2 and mix for further 5 minutes fast or until the dough is well developed.
3. Allow dough to rest for 5 minutes.
4. Scales and mould 380gms of dough weight and rounding.
5. Allow to rest for 5 minutes.
6. Then mould the dough into desired shapes.
7. Prove the dough at 37°C and humidity 75 for around 1 hour.
8. Bake the dough.

Ingredients

Group 1
Ingredient
KG
BAKELS INSTANT ACTIVE DRIED YEAST
0.030
Water
0.700
Bread Flour
1.000
BAKELS BUTTERSCOTCH BREAD CONCENTRATE
1.000
Group 2
Ingredient
KG
BAKELS MARGARINE SPECIAL
0.250
Total Group: 2
Total Weight: 2.980

Method

1. Mix Group 1 for 3 minutes slow and 6 minutes fast.
2. Add in group 2 and mix for further 5 minutes fast or until the dough is well developed.
3. Allow dough to rest for 5 minutes.
4. Scales and mould 380gms of dough weight and rounding.
5. Allow to rest for 5 minutes.
6. Then mould the dough into desired shapes.
7. Prove the dough at 37°C and humidity 75 for around 1 hour.
8. Bake the dough.

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