Ingredients

Group 1
Ingredient
KG
Bread Flour
2.000
Water
1.170
Sugar
0.080
Salt
0.036
Yeast (instant)
0.020
MONOFRESH SUPER
0.020
LECINTA 200 NOBRO
0.004
Group 2
Ingredient
KG
ROTITEX
0.080
Total Group: 2
Total Weight: 3.410

Method

1. No time dough, use Spiral mixer.
2. Dough temperature required : 30-31°C.
3. Mix Group 1 for 2 minutes.
4. Add in Group 2 and mix for further 12 minutes.
5. Mixer or until dough is developed well.
6. Allow recovering for 5 minutes.
7. Scale 350 g dough weight ( for open top) and rounding, rest further for 5 minutes and mould to desired shape.
8. Prove to height and bake at 220±5°C for 20-25 minutes.

Product Used

Ingredients

Group 1
Ingredient
KG
Bread Flour
2.000
Water
1.170
Sugar
0.080
Salt
0.036
Yeast (instant)
0.020
MONOFRESH SUPER
0.020
LECINTA 200 NOBRO
0.004
Group 2
Ingredient
KG
ROTITEX
0.080
Total Group: 2
Total Weight: 3.410

Method

1. No time dough, use Spiral mixer.
2. Dough temperature required : 30-31°C.
3. Mix Group 1 for 2 minutes.
4. Add in Group 2 and mix for further 12 minutes.
5. Mixer or until dough is developed well.
6. Allow recovering for 5 minutes.
7. Scale 350 g dough weight ( for open top) and rounding, rest further for 5 minutes and mould to desired shape.
8. Prove to height and bake at 220±5°C for 20-25 minutes.

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