Ingredients

Group 1
Ingredient
KG
Weight (%)
All Purpose Flour
0.720
72
Bread Flour
0.280
28
FINO POTATO FLAKES
0.110
11
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.015
1.5
Water
0.550
55
Whole Eggs
0.200
20
Sugar
0.220
22
Salt
0.016
1.6
Buttermilk powder
0.022
2.2
DOBRIM NOBRO
0.004
0.4
BAKELS MONOFRESH
0.005
0.5
BAKELS SHORTENING
0.070
7
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.070
7
Glageli Neutral
-
-
Total Weight: 2.282
Group Topping or Filling
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% BLUEBERRY
-
-
BAKELS LES FRUITS 50% APPLE
-
-
BAKELS LES FRUITS 50% STRAWBERRY
-
-
Total Weight: 0.000

Method

How to do it:

1. Combine all dry ingredients except Bakels Shortening and Butta Butteroil Substitute. Blend in mixer for 30 seconds.
2. Add water and whole eggs. Mix on low speed for 2 minutes.
3. Add Bakels Shortening and Butta Butteroil Substitute. Continue mixing on high speed until fully developed
4. Rest dough for 15 minutes.
5. Cut to desired weight. Round and rest for another 15 minutes.
6. Mold to desired shape and proof until ready.
7. Bake at 180°C.

Ingredients

Group 1
Ingredient
KG
Weight (%)
All Purpose Flour
0.720
72
Bread Flour
0.280
28
FINO POTATO FLAKES
0.110
11
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.015
1.5
Water
0.550
55
Whole Eggs
0.200
20
Sugar
0.220
22
Salt
0.016
1.6
Buttermilk powder
0.022
2.2
DOBRIM NOBRO
0.004
0.4
BAKELS MONOFRESH
0.005
0.5
BAKELS SHORTENING
0.070
7
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.070
7
Glageli Neutral
-
-
Total Weight: 2.282
Group Topping or Filling
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% BLUEBERRY
-
-
BAKELS LES FRUITS 50% APPLE
-
-
BAKELS LES FRUITS 50% STRAWBERRY
-
-
Total Weight: 0.000

Method

How to do it:

1. Combine all dry ingredients except Bakels Shortening and Butta Butteroil Substitute. Blend in mixer for 30 seconds.
2. Add water and whole eggs. Mix on low speed for 2 minutes.
3. Add Bakels Shortening and Butta Butteroil Substitute. Continue mixing on high speed until fully developed
4. Rest dough for 15 minutes.
5. Cut to desired weight. Round and rest for another 15 minutes.
6. Mold to desired shape and proof until ready.
7. Bake at 180°C.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Sweet

Finished Product

Finished Product

Sweet Food