Ingredients
Group 1
Ingredient
KG
BAKELS INSTANT ACTIVE DRIED YEAST
0.020
Water
1.100
Bread Flour
1.000
Oil
0.020
BAKELS SOY & LINSEED BREAD CONCENTRATE
1.000
Total Weight: 3.140
Method
1. Mix all ingredients for 11 minutes or until the dough is well developed.
2. Allow dough to rest for 8 - 10 minutes.
3. Scale and mould 450 gm or 350 gm of dough into desired shapes.
4. Prove the dough at 37ºC and humidity 75.
5. Bake the dough.
Product Used
Ingredients
Group 1
Ingredient
KG
BAKELS INSTANT ACTIVE DRIED YEAST
0.020
Water
1.100
Bread Flour
1.000
Oil
0.020
BAKELS SOY & LINSEED BREAD CONCENTRATE
1.000
Total Weight: 3.140
Method
1. Mix all ingredients for 11 minutes or until the dough is well developed.
2. Allow dough to rest for 8 - 10 minutes.
3. Scale and mould 450 gm or 350 gm of dough into desired shapes.
4. Prove the dough at 37ºC and humidity 75.
5. Bake the dough.
Ingredients
Group 1
Ingredient
KG
BAKELS INSTANT ACTIVE DRIED YEAST
0.020
Water
1.100
Bread Flour
1.000
Oil
0.020
BAKELS SOY & LINSEED BREAD CONCENTRATE
1.000
Total Weight: 3.140
Method
1. Mix all ingredients for 11 minutes or until the dough is well developed.
2. Allow dough to rest for 8 - 10 minutes.
3. Scale and mould 450 gm or 350 gm of dough into desired shapes.
4. Prove the dough at 37ºC and humidity 75.
5. Bake the dough.
Product Used
Ingredients
Group 1
Ingredient
KG
BAKELS INSTANT ACTIVE DRIED YEAST
0.020
Water
1.100
Bread Flour
1.000
Oil
0.020
BAKELS SOY & LINSEED BREAD CONCENTRATE
1.000
Total Weight: 3.140
Method
1. Mix all ingredients for 11 minutes or until the dough is well developed.
2. Allow dough to rest for 8 - 10 minutes.
3. Scale and mould 450 gm or 350 gm of dough into desired shapes.
4. Prove the dough at 37ºC and humidity 75.
5. Bake the dough.
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