DESCRIPTION:
Long Stik Base ZTF is a concentrated base for the rapid production of Italian and French bread and rolls with excellent volume and enhanced flavor.
FEATURES
- Extends shelf life and improves crispiness of baked products.
- Recommended to use 5 lb per 100 lb flour.
- Floor time is only 0-15 minutes when fast dough method is used.
- Doughs have excellent production handling ability.
- Quality and uniformity are constantly maintained with no formula fermentation variations.
- By following our fact sheet recipe, end products will contain zero grams trans fat per serving.
INGREDIENTS
Salt, Soybean Oil, Dextrose, Sugar, Monoglycerides, Malted Barley Flour, Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Diacetyl Tartaric Acid Esters of Mono-Diglycerides (DATEM) and 2% or Less of Each of the Following: Potassium Bromate, L-Cysteine Hydrochloride, Enzymes (Contains Wheat).
French & Italian Bread and Rolls
Gal Formula |
Ingredients |
LBS. |
| 14 Lbs 4 oz | Patent Flour | 100.00 |
| 12 oz | Long Stik ZTF | 5.00 |
| 8 Lbs | Water (Variable) | 56.00 |
| 7 oz | Yeast, Compressed (Variable)* | 3.00 |
| 23 Lbs 7 oz | Total weight | 164.00 |
PROCEDURE:
Mix on low (1st speed) 2 minutes
High: (2nd speed) 9-11 minutes or until developed.
Dough Temp: 75-78°F
Floor Time: 0-10 minutes