| Recipe | |
| Cake Flour | 50 kg |
| Dotex Superior 5% Powder | 2.5kg |
| Shortening | 250 |
| Yeast (Fresh) | 1kg |
| Water | ±29 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)
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Bread premix in powder form for the production of pan loaves
A perfectly balanced bread premix for pan loaf type of wheat dough
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
5% on flour weight
Ingredients:
Salt, Sugar, Soya Flour, Sodium Stearoyl Lactylate (E481), Mono-and Diglycerides of Fatty Acids (E471), Wheat Gluten, Calcium Propionate (E282)/ Sodium di-acetate (E262), Guar Gum Flour (E412), Enzymes, Ascorbic Acid (E300)
Allergens:
Soya, Wheat Gluten
Packaging:
25kg Poly Propylene Bags with inner liner
Storage:
Store in a cool dry place