Ingredients
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32 kg 70 lbs 9 oz kg Carr's Wholemeal Flour
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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 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
Wholemeal Bread & Rolls
Method
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Mixing:
- Tweedy (high speed) 2 min 30 sec
- Spiral 3 min slow, 8 min fast
- Planetary 3 min slow, 10 min fast
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Finished dough temperature 76-78F, 23-25C
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When using this recipe for morning rolls add 480g sugar
