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BREAD ROLLS AND HAMBURGER BUNS

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Bread and Yeast Compounds - Bread Premixes and Concentrates

Recipe No: R120b

USING FINO BREAD AND ROLL CONCENTRATE

Group	Ingredient	KG
	FINO BREAD AND ROLL CONCENTRATE	0.500
	Flour	5.000
	MASTERFAT (optional)	0.100
	Bakels Instant Active Yeast	0.085
	Water (variable)	2.800

	Total Weight	8.485

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 230°C (450°F).

Notes:

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

If using Compressed Yeast, use 250g (10oz) in above recipe.

Yield:

Approximately 9 dozen rolls scaled at 80g (3oz).