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Ingredients

32kg
Carr's Brown Flour 16kg
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640g
Salt
660g
Sugar Tate & Lyle Gran (Cane)
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660g
Andrew Shortening AV NH MB
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1kg
AB Mauri Pinnacle Baker's Yeast
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640g
IREKS Voltex
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19l
Water

Method

Mixing:

  • Tweedy - 2 min 30 secs (high speed)
  • Spiral - 3 min slow 7 min fast
  • Planetary - 3 min slow 8 min fast

Finished Dough Temperature 76-78°F/24-26°C

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