COMMERCIAL BAGELS - New Zealand Bakels

COMMERCIAL BAGELS - New Zealand Bakels

www.nzbakels.co.nz

Develop dough in mixer. Finish dough temperature 28¡C. Rest for 30 minutes knock back and rest for a further 30 minutes.

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Ingredients

  • Flour 16.000 KG
  • VOLTEM V 0.750 KG
  • Sugar 0.750 KG
  • Salt 0.800 KG
  • Soya Bean Oil 0.250 KG
  • BAKELS INSTANT ACTIVE YEAST 0.500 KG
  • Water (variable) 8.000 KG

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