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Ingredients

32kg
Carr's Universal Brown Flour
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640g
Salt
660g
Andrew Shortening AV NH MB
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1kg
AB M/P Yeast (1kg packet) (SINGLE)
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640g
IREKS Voltex
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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 76-78°F/23-25°C

When using this recipe for morning rolls add 480g sugar

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