Ingredients
Group 1
Ingredient
KG
Bread Flour
1.000
Eggs
0.400
Sugar
0.240
UHT Fresh Milk
0.200
BUTTA BUTTEROILS SUBSTITUTE
0.150
BAKELS INSTANT ACTIVE DRIED YEAST
0.017
Milk Powder
0.040
BACOM A100
0.010
Salt
0.009
LECITEM SUPREME
0.006
Total Weight: 2.072
Method
1. Place all ingredients in mixing bowl, mix well into a well develop dough.
2. Rest in chiller for 90 minutes.
3. After recover, divide dough into 300 g each. Mould round and place onto prepared greased baking tray.
4. Proof for about 90 minutes at 35°C , 75% relative humidity.
5. Bake at 180°C for approximate 20 minutes with stronger bottom heat.
Product Used
Ingredients
Group 1
Ingredient
KG
Bread Flour
1.000
Eggs
0.400
Sugar
0.240
UHT Fresh Milk
0.200
BUTTA BUTTEROILS SUBSTITUTE
0.150
BAKELS INSTANT ACTIVE DRIED YEAST
0.017
Milk Powder
0.040
BACOM A100
0.010
Salt
0.009
LECITEM SUPREME
0.006
Total Weight: 2.072
Method
1. Place all ingredients in mixing bowl, mix well into a well develop dough.
2. Rest in chiller for 90 minutes.
3. After recover, divide dough into 300 g each. Mould round and place onto prepared greased baking tray.
4. Proof for about 90 minutes at 35°C , 75% relative humidity.
5. Bake at 180°C for approximate 20 minutes with stronger bottom heat.
Ingredients
Group 1
Ingredient
KG
Bread Flour
1.000
Eggs
0.400
Sugar
0.240
UHT Fresh Milk
0.200
BUTTA BUTTEROILS SUBSTITUTE
0.150
BAKELS INSTANT ACTIVE DRIED YEAST
0.017
Milk Powder
0.040
BACOM A100
0.010
Salt
0.009
LECITEM SUPREME
0.006
Total Weight: 2.072
Method
1. Place all ingredients in mixing bowl, mix well into a well develop dough.
2. Rest in chiller for 90 minutes.
3. After recover, divide dough into 300 g each. Mould round and place onto prepared greased baking tray.
4. Proof for about 90 minutes at 35°C , 75% relative humidity.
5. Bake at 180°C for approximate 20 minutes with stronger bottom heat.
Product Used
Ingredients
Group 1
Ingredient
KG
Bread Flour
1.000
Eggs
0.400
Sugar
0.240
UHT Fresh Milk
0.200
BUTTA BUTTEROILS SUBSTITUTE
0.150
BAKELS INSTANT ACTIVE DRIED YEAST
0.017
Milk Powder
0.040
BACOM A100
0.010
Salt
0.009
LECITEM SUPREME
0.006
Total Weight: 2.072
Method
1. Place all ingredients in mixing bowl, mix well into a well develop dough.
2. Rest in chiller for 90 minutes.
3. After recover, divide dough into 300 g each. Mould round and place onto prepared greased baking tray.
4. Proof for about 90 minutes at 35°C , 75% relative humidity.
5. Bake at 180°C for approximate 20 minutes with stronger bottom heat.
Related products
Bacom A100
Breads, Rolls & Pastry, Emulsifiers & Softener
As an anti staling agent but has a beneficial effect also on texture and crumb colour
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