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Ingredients
32kg
Carr's Wholemeal Flour
640g
Salt
660g
Andrew Shortening AV NH RSPO MB
1kg
AB Mauri Pinnacle Baker's Yeast
640g
IREKS Voltex
19l
Water
Method
Mixing:
- Tweedy (high speed) 2 min 30 sec
- Spiral 3 min slow, 8 min fast
- Planetary 3 min slow, 10 min fast
Finished dough temperature 76-78F, 23-25C
When using this recipe for morning rolls add 480g sugar
