RUSTIC IMPROVER & FRIALUX - Wholemeal baps and soft rolls

Bread, brown, rustic, soft, dough, baking, bakery, puratos, sandwiches, oatie, flakes, baps, wholemeal, patisserie, chocolate, belcolade, ingredients, ingrediants

Puratos ingredients

All ingredients

Wholemeal flour 32.000kg 100%
Water 21.500kg 67%
Yeast 1.300kg 4%
Salt 0.640kg 2%
Sugar 0.640kg 2%
Rustic improver 1.600kg 5%
Frialux 1.600kg 5%

Recipe

Mixing
1. Dough temperature: 27°C/80°F.
2. Mixing: first stage: Spiral 2 minutes slow plus 6-8 minutes fast.
3. High speed 2.5 - 3 minutes. Conventional 20-25 minutes.

Process
1. Scale into heads as desired: 60g/2oz. for baps, 60g/2oz. for fingers 50g/2oz. 
2. Hand up, rest 10 minutes.
3. Divide and mould.
4. Place onto trays , flouring or seeding as desired.
5. Prove 32-35°C/90-95°F, 85% for approximately 45-60 minutes.

Baking guide
Oven temperature 220-260°C/430-500°F.
Baking time 8-15 minutes depending on size.

N.B. The amount of Rustic Improver required will vary according to the quality and coarseness of the flour.