Group I
Ingredient
KG
2.000
Wet Yeast
0.040
Water
1.200
Total Weight: 3.240
Group II
Ingredient
KG
Canned Mild Chakalaka Mix
0.036
Total Weight: 0.036
Group III
Ingredient
KG
-
Total Weight: 0.000
  1. Place all of the ingredients from Group I into a mixing bowl.
  2. Mixing time depends on the type of mixer used.
  3. Dough temperature 28˚C – 30˚C.
  4. Rest the dough for 10 minutes.
  5. Press and mould the dough in the roll moulder.
  6. Place 5 of the moulded rolls into each long foil tray prepared with Bakels Garlic Butter Spray.
  7. Proof for 20 – 25 minutes in the prover. 
  8. Add 30g of Chakalaka Mix onto each roll after proofing and spray the top of each roll with Bakels Garlic Butter Spray.
  9. Bake at 230ËšC for 20 minutes.
  10. Remove from the oven and allow to cool.
Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Occasion

Occasion

Easter