Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
0.700
70
3rd Class Flour
0.300
30
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
1
DOBRIM HIGH SPEED
0.004
0.4
Lecinta Plus
0.005
0.5
BAKELS BALEC LACTO ALBUMEN
0.008
0.8
BAKELS BAKING POWDER
0.008
0.8
FINO MEAL BASE
0.100
10
Water
0.550
55
Salt
0.002
1.5
Sugar
0.030
3
BAKELS SHORTENING
0.020
2
Total Weight: 1.737

Method

How to do it:

1. Combine bread and 3rd class flour, Bakels Instant Yeast, Dobrim High Speed ,Lecinta Plus, Balec Powder and Bakels Baking Powder and Fino Meal Base.
2. Dissolve salt, and sugar in water and combine with flour mixture.
3. Mix for 2 minutes at low speed then add Bakels Shortening. Continue mixing at high speed until fully developed.
4. Scale and round – 300 grams, rest the dough for 10 minutes.
5. Mold as desired.
6. Proof and bake.

Yield

5.79 x 300g

Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
0.700
70
3rd Class Flour
0.300
30
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
1
DOBRIM HIGH SPEED
0.004
0.4
Lecinta Plus
0.005
0.5
BAKELS BALEC LACTO ALBUMEN
0.008
0.8
BAKELS BAKING POWDER
0.008
0.8
FINO MEAL BASE
0.100
10
Water
0.550
55
Salt
0.002
1.5
Sugar
0.030
3
BAKELS SHORTENING
0.020
2
Total Weight: 1.737

Method

How to do it:

1. Combine bread and 3rd class flour, Bakels Instant Yeast, Dobrim High Speed ,Lecinta Plus, Balec Powder and Bakels Baking Powder and Fino Meal Base.
2. Dissolve salt, and sugar in water and combine with flour mixture.
3. Mix for 2 minutes at low speed then add Bakels Shortening. Continue mixing at high speed until fully developed.
4. Scale and round – 300 grams, rest the dough for 10 minutes.
5. Mold as desired.
6. Proof and bake.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Lean

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