Recipe inspiration
FAST FOOD BREAD
HAMBURGER BREAD CLASSIC INGREDIENTS Wheat flour 1300 g Water 1150 g Bakels Potato bread 500 g Bakels Margarine or oil 150 g Sugar 100 g Wheat fiber 45 g Bakels Lecisoft NG 30 g Bakels Dry Yeast 25 g Bakels Lecimax Bread improver 20 g Bakels Hafie M160 20 g
72 % 64 % 28 % 8% 5,5 % 2% 1,6 % 1,4 % 1,1 % 1,1 %
METHOD Mixing: Mix all ingredients for approximately 4 minutes on a slow setting, and then 4 minutes on a fast setting. Let the dough rest for approximately 20 minutes. Weigh the dough into suitable sizes and place on a baking sheet. Prove the breads for approximately 50 minutes. Baking temperature: 200°C. Baking time: 7-8 minutes.
PRODUCTS IN THE RECIPE Art nr: Bakels Potato bread 3974 Art nr: Bakels Margarine 1520 Art nr: Bakels Lecisoft NG 1918 Art nr: Bakels Lecimax Bread improver 1904 Art nr: Bakels Dry Yeast 2972 Art nr: Bakels Hafie M160 2647
HAMBURGER BREAD SOURDOUGH
METHOD Mixing: Mix all the ingredients for approximately 4 minutes on a slow setting, and then 6 minutes on a fast setting.
INGREDIENTS Wheat flour extra Water Bakels Pane Maggia Bianco Bakels Margarine Sugar Salt Bakels Dry Yeast Wheat gluten
1500 g 1000 g 250 g 150 g 100 g 30 g 25 g 20 g
86 % 57 % 14 % 8% 6% 1,7 % 1,4 % 1,1 %
Place the dough in a plastic box and cover with a lid, leave it to rise for 1 hour. Weigh into suitable sizes and shape into round balls, feel free to place them in any type of form, for your desired result. Prove under a cloth to a good size. Baking temperature: 200°C. Baking time: 7-8 minutes.
PRODUCTS IN THE RECIPE Art nr: Bakels Pane Maggia Bianco 3932 Art nr: Bakels Margarine 1520 Art nr: Bakels Dry Yeast 2972
Sourdough bread! BAKED WITH OUR LUXURY BREAD BASE PANE MAGGIA
n a e n a rr e t i d e M y t s a T flavours!
HAMBURGER BREAD TOMATO
Mixing: Mix all ingredients for approximately 4 minutes on a slow setting, and then 4 minutes on a fast setting. Leave the dough to rest.
INGREDIENTS Wheat flour extra Water Bakels Tomato bread Sugar Bakels Margarine Bakels Dry Yeast Wheat gluten Bakels Lecisoft NG
METHOD
1200 g 1000 g 700 g 100 g 100 g 30 g 30 g 30 g
63% 53% 37% 5% 5% 1,5 % 1,5 % 1,5 %
Weigh up the pieces into appropriate sizes. Prove to a desired size in approximately 50 minutes. Baking temperature: 200°C. Baking time: 7-8 minutes.
PRODUCTS IN THE RECIPE Art nr: Bakels Tomato bread 3912 Art nr: Bakels Margarine 1520 Art nr: Bakels Lecisoft NG 1918 Art nr: Bakels Dry Yeast 2972
HAMBURGER BREAD BRIOCHE INGREDIENTS Wheat flour Water Bakels Potato bread Egg Butter Sugar Wheat fiber Bakels Lecisoft NG Wheat gluten Bakels Dry Yeast Bakels Hafie M160 Aromatic Yellow colour
METHOD Mixing: Mix all the ingredients except the butter Mix all the ingredients, except the butter for approximately 4 minutes on a slow setting, and thereafter 2 minutes on a fast setting. Then add the butter and mix for a further 2-3 minutes. Leave the dough to rest.
1300 g 1000 g 500 g 150 g 150 g 150 g 45 g 30 g 30 g 25 g 20 g 12 g
70 % 42 % 27 % 8% 8% 8% 2% 1,6 % 1,6 % 1,3 % 1,1 % 0,6 %
Weigh up the pieces into suitable sizes. Prove in a fermentation cabinet for approximately 50 minutes. Baking temperature: 200°C. Baking time: 8-9 minutes.
PRODUCTS IN THE RECIPE Art nr: Bakels Potato bread 3974 Art nr: Bakels Lecisoft NG 1918 Art nr: Bakels Dry Yeast 2972 Art nr: Bakels Hafie M160 2647 Art nr: Aromatic Yellow colour 6515
A HEALTHY WHOLE GRAIN ALTERNATIVE
HAMBURGER BREAD WHOLE GRAIN
Mixing: Mix all ingredients for approximately 6 minutes on a slow setting, and then 3 minutes on a fast setting. Let the dough rest for 20 minutes.
INGREDIENTS Water Bakels Best Base Whole grain wheat flour Graham flour Wheat flour Extra Bakels Margarine or oil Sugar Bakels Dry Yeast Bakels Lecisoft NG Wheat gluten
METHOD
1000 g 600 g 600 g 300 g 300 g 150 g 100 g 30 g 30 g 30 g
56 % 33 % 33 % 17 % 17 % 8% 5% 1,6 % 1,6 % 1,6 %
Weigh up the pieces into suitable sizes. Prove for approximately 50 minutes. Baking temperature: 200°C. Baking time: 8-9 minutes.
PRODUCTS IN THE RECIPE Art nr: Bakels Best Base 3924 Art nr: Bakels Margarine 1520 Art nr: Bakels Lecisoft NG 1918 Art nr: Bakels Dry Yeast 2972
FOCACCIA INGREDIENTS Wheat flour extra Water Bakels Pane Maggia Bianco Salt Bakels Dry Yeast
1000 g 1000 g 250 g 30 g 10 g
PRODUCTS IN THE RECIPE Art nr: Bakels Pane Maggia Bianco 3932 Art nr: Bakels Dry Yeast 2972
METHOD Mixing: Mix all ingredients for approximately 6 minutes on a slow setting, and then 3 minutes on a fast setting. The dough should rise from the bottom before it is ready. Let the dough rest in a plastic tray for at least 3 hours. Fold the dough every hour. Place the dough on a oiled table and divide into desired pieces. Put the dough into molds with olive oil in, and place them into the prover, or in the fridge for the next day. When the dough has risen to the brim, sprinkle olive oil over, press your fingers into the dough, add olives, feta cheese, dried tomatoes, oregano, etc. Starting temperature: 240°C, with a little steam. Baking temperature: 200°C. Baking time: 18-25 minutes depending on the size of the mold.
80 % 80 % 20 % 2,4 % 0,8 %
Breadbases in our recipes PANE MAGGIA BIANCO
TOMATO BREAD
This tasty and easy-to-handle bread base gives a light, rustic bread with a characteristic taste.
A bread base that gives a very tasty bread with a character of sun-dried tomatoes, onions and oregano.
POTATO BREAD
BEST BASE
A bread base based on potato flakes. It gives a moist, soft bread with great taste.
This bread base gives a tasty, coarse and moist bread.
Tip!
ALL THE RECIPES ARE ALSO EXCELLENT FOR TASTY HOT DOG BUNS
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