Bread ImproversFats and MargarinesSchapfen MühleSugarsBakers Basket
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 Sweet Dough 20% Paste 2 kg
Yeast (Fresh) 600 grams
Water ±5.8 litres

Place all ingredients into mixing bowl
Mixing time depends on type of mixer used
Dough temperature 28° - 30° C
Floor time 5 – 15 minutes
Scale as required
First proof ±10 minutes
Mould as required
Final proof ± 50 minutes
Bake at 250°C (steam)
Maxigro Sweet Dough 20% Premix
[PDF download]

Bread premix in paste form for the production of sweet doughs

A perfectly balanced bread premix for the production of sweet doughs such as Chelsea Buns, Hot Cross Buns, Rock Buns and other sweet dough varieties

For optimising the dough handling
• In mechanical dough processing
• In manual dough processing
• Achieving high fermentation tolerance
• For specific dough processing methods and dough temperatures

20% on flour weight

Sugar, Vegetable Fats (Trans-Fats free), Salt, 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).


25kg Cartons with inner liner

Store in a cool dry place