Ingredients

Group 1
Ingredient
KG
Bread Flour
1.700
LECINTA XP
0.017
Sugar
0.340
Salt
0.017
Calcium Propionate
0.005
Eggs
0.136
BAKELS INSTANT ACTIVE DRIED YEAST
0.034
Water
0.640
Group 2
Ingredient
KG
ROTITEX
0.068
Total Group: 2
Total Weight: 2.957

Method

1. Mix ingredients Group 1 for 8 minutes.
2. Then add in Group 2 and mix for further 3 - 4 minutes or untill the dough is well developed.
3. Allow dough to rest for 5 minutes,scale and mould the dough into desired shepes.
4. Prove the dough to height at 35°C,75% relative humidity.
5. Bake at 220°C for approximate 25 minutes.

Product Used

Ingredients

Group 1
Ingredient
KG
Bread Flour
1.700
LECINTA XP
0.017
Sugar
0.340
Salt
0.017
Calcium Propionate
0.005
Eggs
0.136
BAKELS INSTANT ACTIVE DRIED YEAST
0.034
Water
0.640
Group 2
Ingredient
KG
ROTITEX
0.068
Total Group: 2
Total Weight: 2.957

Method

1. Mix ingredients Group 1 for 8 minutes.
2. Then add in Group 2 and mix for further 3 - 4 minutes or untill the dough is well developed.
3. Allow dough to rest for 5 minutes,scale and mould the dough into desired shepes.
4. Prove the dough to height at 35°C,75% relative humidity.
5. Bake at 220°C for approximate 25 minutes.

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