INGREDIENTS
Group 1
KG
Bread flour
25.000
Excel 600 Bread Mix
1.250
Yeast
0.400
Water
15.000
Total Weight: 41.650
METHOD
Place all ingredients into the mixing bowl. Mixing time depends on type of mixer used. Dough temperature 28ºC – 30ºC. Floor time 10 minutes. Scale as required. First proof 10 minutes. Mould as required. Final proof ±40 minutes. Bake at 240ºC with steam at start of baking.
STORAGE
Cool and dry conditions
SHELF LIFE
365 days
TYPE
Powder
ALLERGENS
Soya, Wheat (Gluten)
CATEGORY
