Ingredients

Group 1
Ingredient
KG
BAKELS WHEAT BRAN SANDWICH CONCENTRATE
0.600
Bread Flour
1.400
BAKELS INSTANT ACTIVE DRIED YEAST
0.024
Water (variable)
1.220
Total Weight: 3.244
Group 2
Ingredient
KG
Shortening
0.100
Total Weight: 0.100

Method

1. Mix Group 1 for 8 minutes.
2. Then add in Group 2 and mix for another 4 minutes or until the dough is well developed.
3. Allow the dough to rest for 5 - 10 minutes.
4. Scale and mould the dough as desired.
5. Bake at 220°C for 25 minutes

Ingredients

Group 1
Ingredient
KG
BAKELS WHEAT BRAN SANDWICH CONCENTRATE
0.600
Bread Flour
1.400
BAKELS INSTANT ACTIVE DRIED YEAST
0.024
Water (variable)
1.220
Total Weight: 3.244
Group 2
Ingredient
KG
Shortening
0.100
Total Weight: 0.100

Method

1. Mix Group 1 for 8 minutes.
2. Then add in Group 2 and mix for another 4 minutes or until the dough is well developed.
3. Allow the dough to rest for 5 - 10 minutes.
4. Scale and mould the dough as desired.
5. Bake at 220°C for 25 minutes

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