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White Butter Tin Bread


Flour 100% 10000 g
Sonplus Melk (Milk) » 8% 800 g
Dairy butter 3-5% 300-500 g
Fresh Yeast 2.5% 250 g
Salt 1.5% 150 g
Water approx. 54% 5400 g
Working method
Kneading Mix all ingredients in to a smooth and well developed dough
Dough temperature Approx. 27ºC
Scale Dough pieces approx. 900 grams and rounding
Dough proof Approx. 45 minutes
Moulding Mould as a long loaf Place the dough pieces into baking tins
Final proof Approx. 70 minutes
Baking Approx. 30-35 minutes at 235ºC
BRC Halal Kosher RSPO Skal

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