Bakels
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SWEET BUNS

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Bread & Rolls - Sweet Buns - Sweet Buns
Recipe No:  R173c
USING LECITEM UNIVERSAL
Group  Ingredient KG
  Flour 5.000    100%
  Salt 0.080    1.6%
  LECITEM UNIVERSAL 0.065    1.3%
  Sugar 0.400    8%
  BAKELS INSTANT ACTIVE YEAST 0.080    1.6%
  Masterfat V 0.200    4%
  MONOFRESH SUPERSOFT 0.025    0.5%
  Water (variable) 2.800    56%
  Total Weight 8.650
Method:  1. No time dough.Place all ingredients in machine bowl and develop thoroughly.
2. Dough temperature 30-31°C.
3. Allow dough to recover 5-10 minutes.
4. Scale and mould as desired.
5. Proof then bake at 200°C.
Notes:  Using bakers percentages - Percentages on white flour weight
  If using compressed yeast, use 250g in above recipe.
Yield:  12 dozen of buns scaled at 60 g,