1- Except salt, mix all components properly.
2- When ¾ part of mixing process is realised, add the salt in the mixture.
3- Have the dough rest.
4- Divide the dough into required weight and then mould it.
5- After the final fermentation process, bake the dough pieces in the ideal oven temperature.

 

Dough%Amount (kg)
Malt Flour 1.0 60
Wheat Flour (Type-1) - 6000
Butter 7.5 450
Milk 50.0 3000
Salt 2.0 120
Yeast 4.16 250



 


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