Ingredients

Group Ingredients
Ingredient
KG
Cake flour
5.000
BAKELS 10% Panini Premix
0.500
Yeast
0.200
Water
3.760
Sunflower Oil
0.048
Total Weight: 9.508

Method

Place all ingredients except oil, into a mixing bowl. Mix 6 minutes slow and 10 minutes fast. Once developed add oil and mix through. Dough temperature 26ºC - 28ºC. Place dough into an oiled container cover, knockback after 30 mins, 60 minutes and process after 90mins. Turn dough gently onto a dusted table and cut as required. Transfer pieces onto a baking tray with silicon paper on it. Bake at 240ºC for +/-35 minutes with steam at start of baking.

Ingredients

Group Ingredients
Ingredient
KG
Cake flour
5.000
BAKELS 10% Panini Premix
0.500
Yeast
0.200
Water
3.760
Sunflower Oil
0.048
Total Weight: 9.508

Method

Place all ingredients except oil, into a mixing bowl. Mix 6 minutes slow and 10 minutes fast. Once developed add oil and mix through. Dough temperature 26ºC - 28ºC. Place dough into an oiled container cover, knockback after 30 mins, 60 minutes and process after 90mins. Turn dough gently onto a dusted table and cut as required. Transfer pieces onto a baking tray with silicon paper on it. Bake at 240ºC for +/-35 minutes with steam at start of baking.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery