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WHITE BREAD

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

Recipe No: R170a

USING LECINTA SPECIAL

Group	Ingredient	KG
	Flour	4.000
	Salt	0.075
	LECINTA SPECIAL	0.060
	Masterfat	0.120
	COUNTRY OVEN DOBRIM 90	0.010
	BAKELS INSTANT ACTIVE YEAST	0.050
	Water (variable)	2.200

	Total Weight	6.515

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 150g (6oz) in above recipe.