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WHITE BREAD AND ROLLS

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Bread and Yeast Compounds - Emulsifiers and Improver Compounds
Bread & Rolls (White) -

Recipe No: R173a

USING LECITEM UNIVERSAL

Group	Ingredient	KG
	Flour	5.000
	Salt	0.100
	LECITEM UNIVERSAL	0.050
	Bakels Instant Active Yeast	0.065
	Water (variable)	3.050

	Total Weight	8.265

Method:

1. No time dough.
2. Place all ingredients in machine bowl and develop thoroughly.
3. Dough temperature 30-31°C (86-88°F).
4. Allow dough to recover 5-10 minutes.
5. Scale and mould as desired.
6. Prove then bake at 250°C (480°F).

Notes:

The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.

If using Compressed Yeast, use 200g (8oz) in above recipe.

Yield:

14 loaves scaled at 570g, 165 rolls scaled at 50g.