Ingredients

Group Ingredients
Ingredient
KG
Cake flour
10.000
6% Crispy Roll Mix
0.600
Yeast
0.500
Water
5.000
Total Weight: 16.100

Method

Place all ingredients into mixing bowl. Mix until fully developed. 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 ±40 minutes. (Take to full proof) Bake at ±240°C with steam at start of baking.

Product Used

Ingredients

Group Ingredients
Ingredient
KG
Cake flour
10.000
6% Crispy Roll Mix
0.600
Yeast
0.500
Water
5.000
Total Weight: 16.100

Method

Place all ingredients into mixing bowl. Mix until fully developed. 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 ±40 minutes. (Take to full proof) Bake at ±240°C with steam at start of baking.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery