Group Ingredients
Ingredient
KG
Multiseed Full Mix
2.000
Yeast
0.050
Water
1.100
Total Weight: 3.150
Place all ingredients into the mixing bowl. Mixing time depends on type of mixer used. Dough temperature 28°C - 30°C. Scale and mould as required. Final proof ±40 minutes. Bake at ±230°C with steam at start of baking.
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