Ingredients
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32 kg 70 lbs 9 oz kg AI Fibremalt
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0.64 kg 1 lbs 7 oz kg Salt
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0.64 kg 1 lbs 7 oz kg Fat (Shortening)
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0.9 kg 1 lbs 16 oz kg AB Mauri Pinnacle Baker's Yeast
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0.64 kg 1 lbs 7 oz kg 2% variety improver
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17.5 L 73.5 cups Water
Fibremalt Breads & Rolls
Method
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Finished dough temperature 70-73℉/21-22℃
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When using this recipe for tinned bread, half the amount of improver
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Crusty bread and rolls give steam injection in oven and omit fat
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To make beer (stout) bread replace 50% of water level in recipe
