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Bread and Yeast Compounds - Emulsifiers and Improver Compounds
Recipe No:  R110c
Group  Ingredient KG
  Flour 4.000
  FINO GRAIN BASE 1.000
  Salt 0.100
  BAKELS LIQUID IMPROVER 0.150
  BAKELS INSTANT ACTIVE YEAST 0.065
  Water (variable) 2.800
  Total Weight 8.115
Method:  1. No time dough.
2. Place all ingredients in machine bowl and develop thoroughly.
3. Dough temperature 30-31°C (86-88°F).
4. Allow dough to recover 5 minutes.
5. Scale and mould as desired.
6. Prove then bake at 230°C (450°F).