| Recipe | |
| 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)
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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
Ingredients:
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).
Allergens:
Soya
Packaging:
25kg Cartons with inner liner
Storage:
Store in a cool dry place