Crusty Roll

1. Add all 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 as desired.
5. Prove for 40-50 minutes.
6. Bake at 240℃ for 35-40 minutes, with steam during first 20 seconds.
7. Pull damper for final 5 minutes.

• Crusty 5% Concentrate

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 90g.
5. Prove for approximately 45 minutes.
6. Bake at 215℃ for 25 minutes, with steam for the first 20 seconds.
7. Pull the damper for the final 5 minutes.

Yield: 180 crusty rolls

• Lecitem® 2000

1. Add all 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 90g.
5. Prove for 50 minutes.
6. Bake at 215℃ for 25 minutes, with steam for the first 20 seconds.
7. Pull the damper for the final 5 minutes.

Yield: 180 crusty rolls

• Quantum Clean Label Improver

1. Add all 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 23-26℃.
4. Scale at 90g and mould into round shape.
5. Prove 45 minutes.
6. Bake at 215℃ for 25 minutes, with steam for the first 20 seconds.
7. Pull the damper for the final 5 minutes.

Yield: 184 crusty rolls

• Quantum Premium Bread Improver

1. Add all 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 23-26℃.
4. Scale at 90g and mould into round shape.
5. Prove 45 minutes.
6. Bake at 215℃ for 25 minutes, with steam for the first 20 seconds.
7. Pull th damper for the final 5 minutes.

Yield: 180 crusty rolls

• Super Lecitem® 3000

1. Add all 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 23-26℃.
4. Scale at 90g and mould into round shape.
5. Prove 45 minutes.
6. Bake at 215℃ for 25 minutes wityh steam for the first 20 seconds.
7. Pull the damper for the final 5 minutes.

• Lecitem® 1000

1. Place all of the ingredients into a spiral mixing bowl.
2. Mix for 3 minutes on slow speed and 6 minutes on fast speed, until fully developed.
3. Dough temperature should be 24-26℃.
4. Bulk ferment for 60 minutes, covered with plastic.
5. Scale at 90g.
6. Dry prove for approximately 30 minutes, covered with plastic.
7. Bake at 215℃ for 12-15 minutes, with steam for the first 20 seconds.
8. Pull the damper for the final 5 minutes.

Yield: 182 crusty rolls

• Voltem®

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 as 90g
5. Prove for approximately 45 minutes.
6. Bake at 232℃ for 15 minutes, with steam for the first 20 seconds.
7. Pull the damper for the final 5 minutes.

Yield: 188 crusty rolls

• Brackley Roll 10% Concentrate