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Ingredients
32kg
Carr's Brown Flour 16kg
640g
Salt
660g
Sugar Tate & Lyle Gran (Cane)
660g
Andrew Shortening AV NH RSPO MB
1kg
AB Mauri Pinnacle Baker's Yeast
640g
IREKS Voltex
19l
Water
Method
Mixing:
- Tweedy - 2 min 30 secs (high speed)
- Spiral - 3 min slow 7 min fast
- Planetary - 3 min slow 8 min fast
Finished Dough Temperature 76-78°F/24-26°C
