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BROWN BREAD AND ROLLS

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Bread & Rolls - Wholemeal & Wheatmeal - Wheatmeal Breads and Rolls
Recipe No:  R120d
USING FINO BREAD AND ROLL CONCENTRATE
Group  Ingredient KG
  Flour 2.000    100%
  Wholemeal 3.000    150%
  FINO BREAD AND ROLL CONCENTRATE 0.500    25%
  Optional: MASTERFAT 0.150    7.5%
  BAKELS INSTANT ACTIVE YEAST 0.080    4%
  Water (variable) 3.200    160%
  Total Weight 8.930
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 minutes.
5. Scale and mould as desired.
6. Proof then bake at 230°C.
Notes:  If using compressed yeast, use 250g in above recipe.
  When using Fino Meal Base substitute Wholemeal flour with 1 kg of Fino Meal Base and increase the White Flour to 4 kg.
  For extra fresh keeping add 1% MONOFRESH
  Using bakers percentages - Percentages on white flour weight
  For a darker crumb colour add APITO CARAMEL COLOUR (4990) as desired.
Yield:  12.5 loaves scaled at 700 g or 9.5 dozen rolls scaled at 75 g.