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YEAST BUNS

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

Recipe No: R170c

USING LECINTA SPECIAL

Group	Ingredient	KG
	Flour	4.000
	Sugar	0.400
	Salt	0.060
	LECINTA SPECIAL	0.060
	Masterfat	0.300
	COUNTRY OVEN DOBRIM 90	0.010
	Bakels Instant Active Yeast	0.100
	Water (variable)	2.000

	Total Weight	6.930

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 300g (12oz) in above recipe.