| Recipe | |
| Bread Flour | 50 kg |
| Maxigro Standard 4.5% Paste | 2.250 kg |
| Yeast (Fresh) | 1 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 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
4.5% on flour weight
Ingredients:
Salt, Sugar, Vegetable Fats (Trans-Fats free), Soya Flour, Sodium Stearoyl Lactylate (E481), Mono-and Diglycerides of Fatty Acids (E471), Calcium Propionate (E282), Sodium di-acetate (E262), Enzymes, Guar Gum Flour (E412), Ascorbic Acid (E300).
Allergens:
Soya
Packaging:
25kg Cartons with inner liner
Storage:
Store in a cool dry place