Group Ingredients
Ingredient
KG
Cake flour
25.000
SB Soft 15% Powder
3.750
Yeast
1.250
Water
15.000
Total Weight: 45.000
Place all ingredients into the mixing bowl. Mixing time depends on the 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. Bake at ±230°C.
