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Ingredients
32kg
Carr's Universal Brown
580g
Salt
460g
Sugar Tate & Lyle Gran (Cane)
1kg
Andrew Shortening AV NH RSPO MB
640g
AB Mauri Pinnacle Baker's Yeast
640g
IREKS Voltex
18l
Water
Method
Mixing:
- Tweedy (high speed) - 2 min 15 secs
- Spiral - 3 min slow, 7 min fast
- Planetary - 3 min slow, 8 min fast
Finished dough temperature 78-80℉/25-26℃
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
