Recipes
Below are a few of the many recipes we have developed. These make use of our
flours and reflect the range of breads that can be produced with them. Click on
the links below to view a specific recipe or browse the recipes using the
scroll bar.
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Brown Baps and Rolls
|
INGREDIENTS
|
FLOUR
%
|
METRIC
|
IMPERIAL
|
BROWN
BREAD FLOUR
E.G COARSE GOLDEN BROWN
|
100
|
32
KG
|
70
LBS
|
IMPROVER
|
2
|
640G
|
1
LBS 4 OZ
|
SALT
|
1.78
|
570G
|
1
LBS 2 OZ
|
YEAST
|
3.12
|
1
KG
|
2
LBS 2 OZ
|
FAT
|
6.25
|
2
KG
|
4
LBS 4 OZ
|
SUGAR
|
3.12
|
1
KG
|
2 LBS 2 OZ
|
WATER
|
58
- 61
|
18
- 20 LITRES
|
39
- 44 PINTS
|
REQUIRED FINAL DOUGH
TEMPERATURE 84 - 86 F OR 28 - 30 C
METHOD
-
HIGH SPEED METHOD - USING 11 WATT HOURS PER KILO OF DOUGH OR 5 WATT HOURS PER
POUND OF DOUGH. IF A WATT METER IS NOT
AVAILABLE TO YOU MIX FOR 2 TO 3 MINUTES.
-
SPIRAL MIXER - MIX FOR 2 TO 3 MINUTES ON SLOW SPEED AND 6 TO 8 MINUTES ON FAST
SPEED
-
CONVENTIONAL / VERTICAL MIXER - MIX FOR UP TO 30 MINUTES ON SECOND SPEED.
PROCESS DOUGH IMMEDIATELY THROUGH A ROLL PLANT OR DIVIDE INTO HEADS AND PROCESS
THROUGH THE B.D.M. TRAY UP THE SAME AS IF YOU WERE USING A ROLLER PLANT.
PROVE FOR 45 - 50 MINUTES.
BAKE FOR 15 - 20 MINUTES.
BAKING TEMPERATURE 440 - 460 F OR 225 - 240 C.
<- Back to top
|
Brown Breads
|
|
INGREDIENTS
|
FLOUR %
|
METRIC
|
IMPERIAL
|
|
BROWN FLOUR
E.G COARSE GOLDEN BROWN
|
100
|
32 KG
|
70 LBS
|
|
IMPROVER
|
2
|
640 G
|
1 LBS
4 OZ
|
|
SALT
|
2.5
|
800 G
|
1 LBS 12
OZ
|
|
YEAST
|
3.12
|
1 KG
|
2 LBS
2 OZ
|
|
FAT
|
1.5
|
480 G
|
1 LBS 1
OZ
|
|
WATER
|
64 -
68
|
20.5 - 21.5
LITRES
|
42 -
46 PINTS
|
REQUIRED FINAL DOUGH
TEMPERATURE 84 - 86 F OR 28 - 30 C
METHOD
-
HIGH SPEED METHOD - USING 11 WATT HOURS PER KILO OF DOUGH OR 5 WATT HOURS PER
POUND OF DOUGH. IF A WATT METER IS NOT
AVAILABLE TO YOU MIX FOR 2 TO 3
MINUTES.
-
SPIRAL MIXER - MIX FOR 2 TO 3 MINUTES ON SLOW SPEED AND 6 TO 8 MINUTES ON FAST
SPEED.
-
CONVENTIONAL / VERTICAL MIXER - MIX FOR UP TO 30 MINUTES ON SECOND SPEED.
PROCESS THE DOUGH IMMEDIATELY THROUGH THE BREAD PLANT OR SCALE OFF BY HAND.
MOULD THE PIECES UP, REST FOR 5 MINUTES THEN GIVE FINAL MOULD AND PLACE INTO
BREAD TINS.
PROVE FOR 50 - 60 MINUTES.
BAKE FOR 30 TO 35 MINUTES.
BAKING TEMPERATURE 440 - 460 F OR 225 - 240 C.
<- Back to top
| Italian Slipper Bread (Ciabatta) |
|
INGREDIENTS
|
FLOUR %
|
METRIC
|
IMPERIAL
|
| STAGE 1 |
|
STRONG WHITE FLOUR
E.G. SPRINGS LILY ETC
|
100
|
3 KG
|
7 LBS
|
|
WATER
|
50 |
1.5
KG |
3 LBS 8
OZ
|
|
YEAST
|
0.5
|
15 G
|
3/4 OZ
|
| STAGE 2 |
|
WHITE BREAD FLOUR
|
100
|
3 KG
|
7 LBS
|
| WATER |
100 |
3 KG |
7 LBS |
| OLIVE OIL |
3 |
90 G |
3 OZ |
| YEAST |
1 |
30 G |
1 OZ |
| SALT |
2.2 |
65 G |
2 1/2 OZ |
STAGE 1
-
MIX TO FOR A SMOOTH DOUGH THEN PLACE A WELL OILED CONTAINER, COVER AND BULK
FERMENT FOR 5 HOURS.
STAGE 2
NOTE: FOR EXTRA FLAVOUR MIXED HERBS AND OLIVES CAN BE ADDED.
-
RETURN THE FERMENTED DOUGH TO THE MIXING BOWL, ADD THE
INGREDIENTS FOR STAGE 2
AND MIX TO FORM A SMOOTH DOUGH. PLACE INTO A WELL OILED CONTAINER, COVER AND
FERMENT FOR A FURTHER 40 MINUTES.
-
TIP THE DOUGH ONTO A WELL FLOURED BENCH FOR A RUSTIQUE LOOK GROUND RICE OR RICE
CONES CAN BE USED, AND SCALE OFF CAREFULLY INTO A RECTANGULAR SHAPE AT 350G
WITHOUT KNOCKING THE DOUGH BAKE. STRETCH TO FORM A SLIPPER SHAPE THEN PLACE ON
A WELL FLOURED OR RICE CONED TRAYS. PROVE FOR
APPROXIMATELY 70 MINUTES AT
AMBIENT TEMPERATURE. FOR BEST RESULT BAKE ON THE SOLE OF THE OVEN FOR ABOUT 20
MINUTES AT 235 C.
<- Back to top
| French Baguette and Rolls |
|
INGREDIENTS
|
FLOUR %
|
METRIC
|
IMPERIAL
|
|
FRENCH QUEEN
|
100
|
32 KG
|
70 LBS
|
|
IMPROVER
|
2
|
640 G
|
1 LBS
4 OZ
|
|
SALT
|
1.75
|
560 G
|
1
LBS 3 OZ
|
|
YEAST
|
3.12
|
1 KG
|
2 LBS
2 OZ
|
|
FAT
|
1.5
|
480 G
|
1 LBS 1
OZ
|
|
WATER
|
56 - 58
|
18 - 19
LITRES
|
38 -
40 PINTS
|
REQUIRED FINAL DOUGH
TEMPERATURE 84 - 86 F OR 28 - 30 C
METHOD
-
HIGH SPEED METHOD - USING 11 WATT HOURS PER KILO OF DOUGH OR 5 WATT HOURS PER
POUND OF DOUGH. IF A WATT METER IS NOT
AVAILABLE TO YOU MIX FOR 2 TO 3
MINUTES.
-
SPIRAL MIXER - MIX FOR 2 TO 3 MINUTES ON SLOW SPEED AND 6 TO 8 MINUTES ON FAST
SPEED.
-
CONVENTIONAL / VERTICAL MIXER - MIX FOR UP TO 30 MINUTES ON SECOND SPEED.
PROCESS THE DOUGH IMMEDIATELY THROUGH A BREAD PLANT OR SCALE OFF BY HAND. MOULD
THE PIECES UP THEN REST FOR 5 MINUTES. GIVE FINAL MOULD THE PLACE ON TO
BLOOMER WIRES OR ON TRAYS - 6 X 480G OR 4 X 950G.
PROVE FOR 50 TO 60 MINUTES.
BAKE FOR 30 TO 35 MINUTES WITH STEAM.
BAKING TEMPERATURE 440 - 460F OR 225 - 240 C.
<- Back to top
| Fruited Bread Dough |
|
INGREDIENTS
|
FLOUR %
|
METRIC
|
IMPERIAL
|
|
STRONG WHITE FLOUR
E.G.
SPRINGS LILY ETC
|
100
|
32 KG
|
70 LBS
|
|
IMPROVER
|
1.59
|
510 G
|
1 LBS 2 OZ
|
|
SALT
|
1.37
|
440 G
|
1 LB
|
|
YEAST
|
3.125
|
1 KG
|
2 LBS
2 OZ
|
|
FAT
|
9.37
|
3 KG
|
6 LBS 6
OZ
|
| SUGAR |
9.37
|
3 KG |
6 LBS 6
OZ |
| CURRANTS/SULTANAS |
3.75 |
12 KG |
26 LBS 8 OZ |
|
WATER
|
50
|
16 KG
|
35
LBS
|
REQUIRED FINAL DOUGH
TEMPERATURE 84 - 86 F OR 28 - 30 C
METHOD
-
HIGH SPEED METHOD - USING 11 WATT HOURS PER KILO OF DOUGH OR 5 WATT HOURS PER
POUND OF DOUGH. IF A WATT METER IS NOT
AVAILABLE TO YOU MIX FOR 2 TO 3
MINUTES.
-
SPIRAL MIXER - MIX FOR 2 TO 3 MINUTES ON SLOW SPEED AND 6 TO 8 MINUTES ON FAST
SPEED.
-
CONVENTIONAL / VERTICAL MIXER - MIX FOR UP TO 30 MINUTES ON SECOND SPEED.
PROCESS THE DOUGH IMMEDIATELY THROUGH A BREAD PLANT OR SCALE OFF BY HAND. MOULD
THE PIECES UP THEN REST FOR 5 MINUTES. GIVE FINAL MOULD THE PLACE ON TO
BLOOMER WIRES OR ON TRAYS - 6 X 480G OR 4 X 950G.
PROVE FOR 50 TO 60 MINUTES.
BAKE FOR 30 TO 35 MINUTES WITH STEAM.
BAKING TEMPERATURE 440 - 460F OR 225 - 240 C.
<- Back to top
| White Baps and Rolls |
|
INGREDIENTS
|
FLOUR %
|
METRIC
|
IMPERIAL
|
|
WHITE BREAD FLOUR
E.G STRONG SPRING, LILY
|
100
|
32 KG
|
70 LBS
|
|
IMPROVER
|
2
|
640 G
|
1 LBS 4 OZ
|
|
SALT
|
1.78
|
570 G
|
1 LBS 2
OZ
|
|
YEAST
|
3.12
|
1 KG
|
2 LBS
2 OZ
|
|
FAT
|
6.25
|
2 KG
|
4 LBS 4
OZ
|
| SUGAR |
3.12
|
1 KG |
2 LBS 2
OZ |
| CURRANTS/SULTANAS |
3.75 |
12 KG |
26 LBS 8 OZ |
|
WATER
|
53.1 -
59.37
|
17 -
19 LITRES
|
37 -
41 PINTS
|
REQUIRED FINAL DOUGH
TEMPERATURE 84 - 86 F OR 28 - 30 C
METHOD
-
HIGH SPEED METHOD - USING 11 WATT HOURS PER KILO OF DOUGH OR 5 WATT HOURS PER
POUND OF DOUGH. IF A WATT METER IS NOT
AVAILABLE TO YOU MIX FOR 2 TO 3
MINUTES.
-
SPIRAL MIXER - MIX FOR 2 TO 3 MINUTES ON SLOW SPEED AND 6 TO 8 MINUTES ON FAST
SPEED.
-
CONVENTIONAL / VERTICAL MIXER - MIX FOR UP TO 30 MINUTES ON SECOND SPEED.
PROCESS DOUGH IMMEDIATELY THROUGH A ROLL PLANT OR DIVIDE INTO HEADS AND PROCESS
THROUGH THE B.D.M. TRAY UP THE SAME AS IF YOU WERE USING A ROLLER PLANT.
PROVE FOR 45 - 50 MINUTES.
BAKE FOR 15 - 20 MINUTES.
BAKING TEMPERATURE 440 - 460 F OR 225 - 240 C.
<- Back to top
| White Bloomer |
|
INGREDIENTS
|
FLOUR %
|
METRIC
|
IMPERIAL
|
|
STRONG WHITE FLOUR
E.G. SPRINGS LILY ETC
|
100
|
32 KG
|
70 LBS
|
|
IMPROVER
|
1.5
|
480 G
|
1 LB
1 OZ
|
|
SALT
|
1.75
|
560 G
|
1 LB
3 OZ
|
|
YEAST
|
3.12
|
1 KG
|
2 LB
2 OZ
|
|
WATER
|
56 - 58
|
18 - 19
LITRES
|
38 -
40 PINTS
|
REQUIRED FINAL DOUGH
TEMPERATURE 84 - 86 F OR 28 - 30 C
METHOD
-
HIGH SPEED METHOD - USING 11 WATT HOURS PER KILO OF DOUGH OR 5 WATT HOURS PER
POUND OF DOUGH. IF A WATT METER IS NOT
AVAILABLE TO YOU MIX FOR 2 TO 3 MINUTES.
-
SPIRAL MIXER - MIX FOR 2 TO 3 MINUTES ON SLOW SPEED AND 6 TO 8 MINUTES ON FAST
SPEED.
-
CONVENTIONAL / VERTICAL MIXER - MIX FOR UP TO 30 MINUTES ON SECOND SPEED.
PROCESS THE DOUGH IMMEDIATELY THROUGH A BREAD PLANT OR SCALE OFF BY HAND. MOULD
THE PIECES UP THEN REST FOR 5 MINUTES. GIVE FINAL MOULD THEN PLACE ON TO
BLOOMER WIRES OR ON TRAYS - 6 X 480G OR 4 X 950G.
PROVE FOR 50 TO 60 MINUTES.
BAKE FOR 30 TO 35 MINUTES WITH STEAM.
BAKING TEMPERATURE 440 - 460F OR 225 - 240 C.
<- Back to top
| White Hot Cross Buns |
|
INGREDIENTS
|
FLOUR %
|
METRIC
|
IMPERIAL
|
|
WHITE BREAD FLOUR
E.G STRONG SPRINGS , LILY
|
100
|
6 KG
|
14 LBS
|
|
IMPROVER
|
1
|
60 G
|
2 OZ
|
|
SALT
|
1
|
60 G
|
2
OZ
|
|
YEAST
|
8.3
|
500 G
|
1 LBS 3 OZ
|
|
FAT
|
12.5
|
750 G
|
1 LB 12
OZ
|
| SUGAR |
12.5
|
750 G |
1 LB 12
OZ |
| CURRANTS |
|
|
|
| SULTANAS |
|
|
|
| MIXED PEEL |
|
|
|
|
WATER
|
51
|
3.06
LITRES
|
7 LBS 2
OZ
|
REQUIRED FINAL DOUGH
TEMPERATURE 84 - 86 F OR 28 - 30 C
METHOD
-
HIGH SPEED METHOD - USING 11 WATT HOURS PER KILO OF DOUGH OR 5 WATT HOURS PER
POUND OF DOUGH. IF A WATT METER IS NOT
AVAILABLE TO YOU MIX FOR 2 TO 3
MINUTES.
-
SPIRAL MIXER - MIX FOR 2 TO 3 MINUTES ON SLOW SPEED AND 6 TO 8 MINUTES ON FAST
SPEED.
-
CONVENTIONAL / VERTICAL MIXER - MIX FOR UP TO 30 MINUTES ON SECOND SPEED.
PROCESS THROUGH A ROLLER PLANT OR SCALE BY HAND INTO HEADS, MOULD ROUND, REST
FOR 10 MINUTES AND THEN PROCESS THROUGH THE B.D.M. MOULD INTO DESIRABLE SHAPES
E.G. ROUNDS, FINGERS ETC.
PROVE FOR 50 - 55 MINUTES.
BAKE FOR 15 - 20 MINUTES.
BAKING TEMPERATURE 450 F - 230 C.
<- Back to top
| White Tin Bread |
|
INGREDIENTS
|
FLOUR %
|
METRIC
|
IMPERIAL
|
|
STRONG WHITE FLOUR
E.G. SPRINGS LILY ETC
|
100
|
32 KG
|
70 LBS
|
|
IMPROVER
|
1.25
|
400 G
|
14 OZ
|
|
SALT
|
2.5
|
800 G
|
1
LB 2 OZ
|
|
YEAST
|
3.12
|
1 KG
|
2 LB
2 OZ
|
| FAT |
1 |
320 G |
11 OZ |
|
WATER
|
56.25
- 62.5
|
18
- 20 LITRES
|
40 - 44 PINTS
|
REQUIRED FINAL DOUGH
TEMPERATURE 84 - 86 F OR 28 - 30 C
METHOD
-
HIGH SPEED METHOD - USING 11 WATT HOURS PER KILO OF DOUGH OR 5 WATT HOURS PER
POUND OF DOUGH. IF A WATT METER IS NOT
AVAILABLE TO YOU MIX FOR 2 TO 3 MINUTES.
-
SPIRAL MIXER - MIX FOR 2 TO 3 MINUTES ON SLOW SPEED AND 6 TO 8 MINUTES ON FAST
SPEED.
-
CONVENTIONAL / VERTICAL MIXER - MIX FOR UP TO 30 MINUTES ON SECOND SPEED.
PROCESS THE DOUGH IMMEDIATELY THROUGH A BREAD PLANT OR SCALE OFF BY HAND. MOULD
THE PIECES UP, REST FOR 5 MINUTES THEN GIVE FINAL MOULD AND PLACE INTO
BREAD TINS.
PROVE FOR 50 TO 60 MINUTES.
BAKE FOR 30 TO 35 MINUTES WITH STEAM.
BAKING TEMPERATURE 440 - 460F OR 225 - 240 C.
<- Back to top
|
