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Bread and Yeast Compounds - Emulsifiers and Improver Compounds
Recipe No:  R171b
Group  Ingredient KG
  Flour 16.000
  VOLTEM V 0.750
  Sugar 0.750
  Salt 0.800
  Soya Bean Oil 0.250
  BAKELS INSTANT ACTIVE YEAST 0.500
  Water (variable) 8.000
  Total Weight 27.050
Method:  1. Develop dough in mixer.
2. Finish dough temperature 28°C. Rest for 30 minutes, knock back and rest for a further 30 minutes.
3. Mould 0.050 grams units as for soft rolls, half prove and pin out and cut out the centre as for ring doughnuts. Stretch to an elongated shape and give a further short proof.
4. Bake 230°C with steam.