Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
FINO MEAL BASE
0.300
30
Sugar
0.180
18
Salt
0.015
1.5
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.050
5
Evaporated Milk
0.100
10
Vegetable Oil
0.020
2
Water
0.600
60
Total Weight: 2.265

Method

How to do it:

1. Place bread flour and Fino Meal Base in a spiral mixer. Dissolve sugar and salt in water. Add solution, evaporated milk, oil and Butta Butteroil Substitute to dry ingredients and mix until dough is developed.
2. Divide dough into 150-g pieces. Sheet using a rolling pin to achieve desired thickness.
3. Transfer sheeted dough to well-greased flat trays.
4. Cut into rectangular shape.
5. Bake at 180°C for 12-15 minutes.

Yield

181 pieces

Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
FINO MEAL BASE
0.300
30
Sugar
0.180
18
Salt
0.015
1.5
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.050
5
Evaporated Milk
0.100
10
Vegetable Oil
0.020
2
Water
0.600
60
Total Weight: 2.265

Method

How to do it:

1. Place bread flour and Fino Meal Base in a spiral mixer. Dissolve sugar and salt in water. Add solution, evaporated milk, oil and Butta Butteroil Substitute to dry ingredients and mix until dough is developed.
2. Divide dough into 150-g pieces. Sheet using a rolling pin to achieve desired thickness.
3. Transfer sheeted dough to well-greased flat trays.
4. Cut into rectangular shape.
5. Bake at 180°C for 12-15 minutes.

Display Conditions

Display Conditions

Room Temperature

Finished Product

Finished Product

Cracker

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