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WHITE BREAD

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Bread and Yeast Compounds - Bread Premixes and Concentrates
Bread & Rolls (White) -

Recipe No: R120a

USING FINO BREAD AND ROLL CONCENTRATE

Group	Ingredient	KG
	FINO BREAD AND ROLL CONCENTRATE	0.500
	Flour	5.000
	BAKELS INSTANT ACTIVE YEAST	0.065
	Water (variable)	2.900

	Total Weight	8.465

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 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:

15 loaves scaled at 570g