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