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Maxigro Standard Bread 4.5% Maxigro Standard Bread 5% Premix Maxigro Crispy Roll 6% Premix Maxigro Soft Roll 10% Premix
Maxigro Soft Roll 15% Premix Maxigro Sweet Dough 20% Premix Maxigro MXT 2% Powder Maxigro MXT 3.5% Crispy Premix Powder Dotex Superior 5% Powder Dotex Superior 10% Powder
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.
Maxigro MXT 3.5% Crispy Premix Powder
[PDF download]

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

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).

Soya, Wheat Gluten

25Kg Poly Propylene bags with inner liner

Store in a cool dry place