Ingredients

Group Loaf
Ingredient
KG
Weight (%)
Bread Flour
0.500
100
Water
0.250
50
BAKELS SWEET DOUGH BLEND
0.100
20
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.004
0.8
BAKELS SHORTENING
0.020
4
Total Weight: 0.874

Method

How to do it:

1. Dry mix flour, Bakels Sweet Dough Blend and Bakels Instant Yeast for 30 seconds. Add water and mix at slow speed for 2 minutes.
2. Add Bakels Shortening and mix for about 5 minutes or until dough is well-developed.
3. Measure dough temperature.
4. Divide and scale into 400-g pieces. Round, cover and rest for 10 minutes.
5. Mold and place dough in well-greased loaf pans.
6. Proof (use template to check if adequately proofed prior to baking).
7. Bake at 180°C for 28 minutes. Remove immediately from the pan and let cool completely before packing.

Yield

2 x 400-g dough

Ingredients

Group Loaf
Ingredient
KG
Weight (%)
Bread Flour
0.500
100
Water
0.250
50
BAKELS SWEET DOUGH BLEND
0.100
20
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.004
0.8
BAKELS SHORTENING
0.020
4
Total Weight: 0.874

Method

How to do it:

1. Dry mix flour, Bakels Sweet Dough Blend and Bakels Instant Yeast for 30 seconds. Add water and mix at slow speed for 2 minutes.
2. Add Bakels Shortening and mix for about 5 minutes or until dough is well-developed.
3. Measure dough temperature.
4. Divide and scale into 400-g pieces. Round, cover and rest for 10 minutes.
5. Mold and place dough in well-greased loaf pans.
6. Proof (use template to check if adequately proofed prior to baking).
7. Bake at 180°C for 28 minutes. Remove immediately from the pan and let cool completely before packing.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Sweet

Please Rotate Your Device

Device

We require your device to be portrait in order to provide you with the best possible experience.