Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Hercules Regular
0.070
Fermdor R Classic / R Organic
0.040
Fresh yeast
0.025
Sugar
0.020
Salt
0.012
Water at 40°C
1.600
Total Weight: 2.767

Method

1. Mix for 1 minute slow speed.
2. Scrape down.
3. Mix for 5 minutes fast speed
4. Leave the mixture for 30 minutes at a controlled temperature of 25-28°C, covered with plastic.
5. Place the crumpet rings (8cm) on a plate at 240°C to pre-heat and grease.
6. Deposit 70g of batter into the crumpet ring.
7. Bake for approximately 10 minutes.
8. Remove crumpet rings and flat crumpets using a spatula.
9. Bake for a further 2 minutes.

Yield

40 crumpets

Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Hercules Regular
0.070
Fermdor R Classic / R Organic
0.040
Fresh yeast
0.025
Sugar
0.020
Salt
0.012
Water at 40°C
1.600
Total Weight: 2.767

Method

1. Mix for 1 minute slow speed.
2. Scrape down.
3. Mix for 5 minutes fast speed
4. Leave the mixture for 30 minutes at a controlled temperature of 25-28°C, covered with plastic.
5. Place the crumpet rings (8cm) on a plate at 240°C to pre-heat and grease.
6. Deposit 70g of batter into the crumpet ring.
7. Bake for approximately 10 minutes.
8. Remove crumpet rings and flat crumpets using a spatula.
9. Bake for a further 2 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Occasion

Occasion

Breakfast

Finished Product

Finished Product

Crumpet

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