Bakels
Baking ingredients since 1904

SWEET BUN & BREAD DOUGH

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Bread and Yeast Compounds - Bread Premixes and Concentrates
Icings and Fillings - Creams
Recipe No:  R605c
USING CREMIN
Group  Ingredient KG
1 FINO BREAD AND ROLL CONCENTRATE 0.500
Flour 5.000
Sugar 0.400
CREMIN 0.200
BAKELS INSTANT ACTIVE YEAST 0.100
Water (variable) 2.700
  Total Weight 8.900
Method:  1. Place all ingredients into a machine bowl and develop thoroughly.
2. Dough temperature 30-31°C.
3. Allow dough to recover for 5 minutes.
4. Scale and mould as desired.