DESCRIPTION:
A complete base for no-time dough that enhances uniformity, volume, color, freshness and shelf life of white bread and rolls.
FEATURES
- Doughs have greater absorption, increased extensibility, and superior machineability.
- Can be used in both retail and wholesale production.
- Product can be retarded overnight, then proofed and baked the next day.
- Baked products have great taste and excellent consumer acceptance.
INGREDIENTS
Dextrose, Soybean Oil, Sugar, Salt, Mono- And Diglycerides, Corn Starch, Defatted Soy Flour, Preservatives (Calcium Propionate), Contains Less Than 2% Of Monocalcium Phosphate, Calcium Stearoyl Lactylate (CSL), Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Ascorbic Acid (Vitamin C), Enzymes.
Premium White Bread
Gal Formula |
Ingredients |
LBS. |
| 14 Lbs | Unbromated Flour | 100.00 |
| 2 Lbs | Premium 14 White Bread Base | 14.00 |
| 8 oz | Yeast, Compressed (Variable)* | 3.60 |
| 8 Lbs | Water (Variable) | 57.00 |
| 24 Lbs 8 oz | Total weight | 174.60 |
PROCEDURE:
Mix for 1 minutes on low speed.
Continue mixing on high speed for 14-16 minutes or to full development
Dough Temp: 78-80°F
Handling: Scale 22 oz. Retard (covered) in pans overnight
Floor Time: 10-15 minutes
Proofing: 40-60 minutes
Baking: 24-26 minutes at 370-380°F (variable)