Group 1
Ingredient
KG
%
Wheat flour
10.000
100.00
Yeast
0.313
3.13
Salt
0.150
1.50
Shortening
0.069
0.69
Lecitem® Premium Paste Improver
0.050
0.50
Water
5.310
53.10
Total Weight: 15.892
1. Place all the ingredients into a spiral mixing bowl.
2. Mix for 2 minutes on slow speed and 6 minutes on fast speed, until fully developed.
3. Dough temperature should be 24-26℃.
4. Scale at desired weight.
5. Prove for approximately 50 minutes.
6. Bake at 215℃ for 30-40 minutes.
Group 1
Ingredient
KG
%
Wheat flour
10.000
100.00
Yeast
0.313
3.13
Salt
0.150
1.50
Lecitem® 1000
0.100
1.00
Shortening
0.069
0.69
Water
5.310
53.10
Total Weight: 15.942
1. Place all the ingredients into a spiral mixing bowl.
2. Mix for 2 minutes on slow speed and 6 minutes on fast speed, until fully developed.
3. Dough temperature should be 24-26℃.
4. Scale at desired weight.
5. Prove for approximately 50 minutes.
6. Bake at 215℃ for 30-40 minutes.
Group 1
Ingredient
KG
%
Wheat flour
10.000
100.00
Yeast
0.313
3.13
Salt
0.150
1.50
Lecitem® 1000
0.100
1.00
Shortening
0.069
0.69
Water
5.310
53.10
Total Weight: 15.942
1. Place all the ingredients into a spiral mixing bowl.
2. Mix for 2 minutes on slow speed and 6 minutes on fast speed, until fully developed.
3. Dough temperature should be 24-26℃.
4. Scale at desired weight.
5. Prove for approximately 50 minutes.
6. Bake at 215℃ for 30-40 minutes.
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