Ingredients
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32 kg 70 lbs 9 oz kg AI Stuarts Brown Flour
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0.58 kg 1 lbs 4 oz kg Salt
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0.46 kg 1 lbs 0 oz kg Sugar Tate & Lyle Gran (Cane)
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0.66 kg 1 lbs 7 oz kg Andrew Shortening AV NH RSPO MB
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1 kg 2 lbs 3 oz kg AB Mauri Pinnacle Baker's Yeast
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0.64 kg 1 lbs 7 oz kg IREKS Voltex
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18 L 75.6 cups Water
Breads & Rolls with Stuarts Brown
Method
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Mixing:
- Tweedy - 2 min 15 secs (high speed)
- Spiral - 3 min slow , 7 min fast
- Planetary - 3 min slow, 8 min fast
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Finished dough temperature 78-80°F, 25-26°C
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When using this recipe for tinned bread, half the amount of improver and omit the sugar.
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Crusty bread and rolls give steam injection in oven and omit fat.
