Ingredients
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32 kg 70 lbs 9 oz kg Carr's Brown Flour 16kg
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0.64 kg 1 lbs 7 oz kg Salt
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0.66 kg 1 lbs 7 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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19 L 79.8 cups Water
Brown Rolls
Method
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Mixing:
- Tweedy - 2 min 30 secs (high speed)
- Spiral - 3 min slow 7 min fast
- Planetary - 3 min slow 8 min fast
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Finished Dough Temperature 76-78°F/24-26°C
