Bakels
Baking ingredients since 1904

GRAIN BREAD & ROLLS

Recipes Home | Back
Display Recipe as PDF

Bread & Rolls - Grain - Grain Tin Breads & Grain Rolls
Recipe No:  R104e
USING HERCULES BREAD CONCENTRATE
Group  Ingredient KG
  Flour 3.500    100%
  FINO GRAIN BASE 1.500    42%
  HERCULES BREAD CONCENTRATE 0.250    7.2%
  Optional: MASTERFAT 0.150    4.3%
  BAKELS INSTANT ACTIVE YEAST 0.065    1.9%
  Water (variable) 2.850    81.4%

  Total Weight 8.315
Method:  1. No time dough.
2. Place all ingredients in machine bowl and develop thoroughly.
3. Dough temperature 30-31C.
4. Allow dough to recover 5-10 minutes.
5. Scale and mould as desired.
6. Prove then bake at 230C.
Notes:  If using Compressed Yeast, use 200g in above recipe.
  For extra fresh keeping add 1% MONOFRESH
  Using bakers percentages - Percentages on white flour weight
  Ingredient percentages are higher due to extra cereal products.
Yield:  11.5 loaves scaled at 700 g or 8.5 dozen rolls scaled at 80 g.