| Recipe | |
| Cake Flour | 10 kg |
| Maxigro MXT 3.5% Crispy Premix Powder | 350g |
| Yeast (Fresh) | 300 grams |
| Water | ±6 litres |
For traditional Mozambique pão mix by hand (traditional)
or machine. Divide in dough pieces (200-300grams).
Round and mould length wise.
Let it rest covered with a plastic sheet or allow to proof in a humid environment.
Make a deep cut on the side of the risen dough piece prior to baking.
Bake at 230ºC (with steam) Best results are obtained in traditional wood fired ovens.
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A perfectly balanced special bread premix for the production of crispy doughs of the type used for the production of Mozambique pão and other Portuguese type of breads and rolls
A wide range of crispy bread applications
For optimising the dough handling
For optimising the dough handling
• In mechanical dough processing
• In manual dough processing
• Achieving high fermentation tolerance
• For different dough processing methods and dough temperatures
3.5% on flour weight
Ingredients:
Salt, Sugar, Wheat Gluten, Soya Flour, Sodium Stearoyl Lactylate (E481), Guar Gum Flour (E412), Mono and Diacetyltartaric Acid Esters of Mono-and Diglycerides of Fatty Acids (E472e), Enzymes, Ascorbic Acid (E300).
Allergens:
Soya, Wheat Gluten
Packaging:
25Kg Poly Propylene bags with inner liner
Storage:
Store in a cool dry place