- 1000 g Bread Flour
- '480-500 g Water
- 180 g Sugar
- 15 g Salt
- 10 g Bruggeman Instant Yeast
- 4 g S500 Ultra
- 40 g Puratos White Shortening
- 20 g Cremyvit
Working Method : Pandesal
Mixing time: 2 mins. low speed,
8 mins. high speed
Bulk fermentation: 15 mins.
Intermediate proofing : 30 mins.
Final proofing: 30 mins. to 1 hour.
Baking temperature : 170 – 180⁰C
Baking time: 12 mins. to 18 mins
Mix all ingredients until dough is fully developed. Divide the dough into pieces. Form the dough into “baston” then roll into bread crumbs. Cut into 30g./pc. Arrange the dough pieces on a tray with the cut portion facing upwards. Proof and bake.