Ingredients
Group Ingredients
Ingredient
KG
Cake flour
25.000
20% Soft Roll Mix
5.000
Yeast
1.750
Water
13.000
Total Weight: 44.750
Method
Place all ingredients into the mixing bowl. Mixing time depends on type of mixer used. Dough temperature 28°C - 30°C. Floor time 10 minutes. Scale as required. First proof 10 minutes. Mould as required. Final proof ±55 minutes. Bake at ±220°C.
Product Used
Ingredients
Group Ingredients
Ingredient
KG
Cake flour
25.000
20% Soft Roll Mix
5.000
Yeast
1.750
Water
13.000
Total Weight: 44.750
Method
Place all ingredients into the mixing bowl. Mixing time depends on type of mixer used. Dough temperature 28°C - 30°C. Floor time 10 minutes. Scale as required. First proof 10 minutes. Mould as required. Final proof ±55 minutes. Bake at ±220°C.
Ingredients
Group Ingredients
Ingredient
KG
Cake flour
25.000
20% Soft Roll Mix
5.000
Yeast
1.750
Water
13.000
Total Weight: 44.750
Method
Place all ingredients into the mixing bowl. Mixing time depends on type of mixer used. Dough temperature 28°C - 30°C. Floor time 10 minutes. Scale as required. First proof 10 minutes. Mould as required. Final proof ±55 minutes. Bake at ±220°C.
Product Used
Ingredients
Group Ingredients
Ingredient
KG
Cake flour
25.000
20% Soft Roll Mix
5.000
Yeast
1.750
Water
13.000
Total Weight: 44.750
Method
Place all ingredients into the mixing bowl. Mixing time depends on type of mixer used. Dough temperature 28°C - 30°C. Floor time 10 minutes. Scale as required. First proof 10 minutes. Mould as required. Final proof ±55 minutes. Bake at ±220°C.
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