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WHOLEMEAL BREAD AND ROLLS

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Bread & Rolls - Wholemeal & Wheatmeal - Wholemeal Breads and Rolls
Recipe No:  R120h
USING FINO BREAD AND ROLL CONCENTRATE
Group  Ingredient KG
  Flour 3.800    100%
  FINO MEAL BASE 1.200    31.6%
  FINO BREAD AND ROLL CONCENTRATE 0.500    13.2%
  Optional: MASTERFAT 0.150    3.9%
  Bakels Instant Active Yeast 0.080    2.1%
  Water (variable) 3.400    89.5%
  Total Weight 9.130
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.
  For a lighter or heavier meal bread, the proportions of FINO MEAL BASE and flour can be altered to suit.
  For a darker crumb colour add APITO CARAMEL COLOUR (4990) as desired.
  Using bakers percentages - Percentages on white flour weight
Yield:  12 Loaves scaled at 700 g or 9 dozen Rolls scaled at 75 g.