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YEAST BUNS

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Bread and Yeast Compounds - Bread Premixes and Concentrates

Recipe No: R120c

USING FINO BREAD AND ROLL CONCENTRATE

Group	Ingredient	KG
	FINO BREAD AND ROLL CONCENTRATE	0.500
	Flour	5.000
	Sugar	0.400
	MASTERFAT (optional)	0.200
	BAKELS INSTANT ACTIVE YEAST	0.100
	Water (variable)	2.700

	Total Weight	8.900

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.

Notes:

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

If using Compressed Yeast use 300g (12oz) in above recipe.

Yield:

Approximately 15 dozen buns scaled at 50g (2oz).