| Recipe | |
| Cake Flour | 50 kg |
| Maxigro Crispy Roll 6% | 3kg |
| Yeast (Fresh) | 1.5 kg |
| 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)
[PDF download]
Bread premix in paste form for the production of crispy doughs.
A perfectly balanced special bread premix for crispy type of wheat doughs in a wide range of crispy bread applications
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
6% on flour weight
Ingredients:
Sugar, Salt, Wheat Gluten, Soya Flour, Vegetable Fats (Trans-Fats free), 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, Gluten
Packaging:
25kg Cartons with inner liner
Storage:
Store in a cool dry place