Bakels
Baking ingredients since 1904

BREAD ROLLS

Recipes Home | Back
Display Recipe as PDF

Bread and Yeast Compounds - Emulsifiers and Improver Compounds
Recipe No:  R110d
Group  Ingredient KG
  Flour 5.000
  Salt 0.100
  Sugar 0.150
  BAKELS LIQUID IMPROVER 0.150
  MASTERFAT 0.200
  BAKELS INSTANT ACTIVE YEAST 0.080
  Water (variable) 2.700

  Total Weight 8.380
Method:  1. No time dough.
2. Place all ingredients in machine bowl and develop thoroughly.
3. Dough temperature 30-31C (86-88F).
4. Allow dough to recover 5 minutes.
5. Scale and mould as desired.
6. Prove then bake at 230C (450F).