Bakels
Baking ingredients since 1904

SWEET BUNS AND DOUGHNUTS

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Bread & Rolls - Sweet Buns - Sweet Buns
Recipe No:  R180E
USING QUANTUM PLUS
Group  Ingredient KG
  Flour 5.000    100%
  Salt 0.080    1.6%
  Sugar 0.400    8%
  QUANTUM PLUS 0.065    1.3%
  MASTERFAT 0.250    5%
  BAKELS INSTANT ACTIVE YEAST 0.080    1.6%
  Water (variable) 2.800    56%
  Total Weight 8.675
Method:  1. No time dough.
2. Place all ingredients in machine bowl and develop thoroughly.
3. Dough temperature 30-31ºC.
4. Allow dough to recover 5-10 minutes.
5. Scale and mould as desired.
6. Proof then bake at 200ºC.
Notes:  If using Compressed Yeast, use 200g in above recipe.
  For extra fresh keeping add 1% MONOFRESH
  Using bakers percentages - Percentages on white flour weight
Yield:  11.5 dozen sweet buns scaled at 60 grams