Bakels
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SWEET BUNS

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Bread & Rolls - Sweet Buns - Sweet Buns
Recipe No:  R104c
USING HERCULES BREAD CONCENTRATE
Group  Ingredient KG
  Flour 5.000    100%
  HERCULES BREAD CONCENTRATE 0.250    5%
  Sugar 0.400    8%
  MASTERFAT 0.200    4%
  BAKELS INSTANT ACTIVE YEAST 0.080    1.6%
  Optional: MONOFRESH 0.050    1%
  Water (variable) 2.700    54%
  Total Weight 8.680
Method:  1. No time dough.
2. Place all ingredients in machine bowl and develop thoroughly.
3. Dough temperature 30-31°C.
4. Allow dough to recover 5-10 minutes.
5. Scale and mould as desired.
6. Prove then bake at 210°C.
Notes:  If using compressed yeast, use 250g in above recipe.
  Using bakers percentages - Percentages on white flour weight
Yield:  12 dozen Sweet Buns scaled at 60 g.