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Ingredients
32kg
AI Stuarts Brown Flour
580g
Salt
460g
Sugar Tate & Lyle Gran (Cane)
660g
Andrew Shortening AV NH RSPO MB
1kg
AB Mauri Pinnacle Baker's Yeast
640g
IREKS Voltex
18l
Water
Method
Mixing:
- Tweedy - 2 min 15 secs (high speed)
- Spiral - 3 min slow , 7 min fast
- Planetary - 3 min slow, 8 min fast
Finished dough temperature 78-80°F, 25-26°C
When using this recipe for tinned bread, half the amount of improver and omit the sugar.
Crusty bread and rolls give steam injection in oven and omit fat.
