Overview
For the convenient production of high quality sweet yeast goods such as buns
Cool and dry conditions 18 ± 2°C
365 days
Bag
Wheat, Wheat Products, Milk, Milk Products, Soy, Soy Products
1. No time dough. (Hobart Mixer : 2 minutes on 1st speed, 12 minutes on 2nd speed, Spiral Mixer : 13-14 minutes)
2. Dough Temperature required: 31°C.
3. Develop thoroughly.
4. Allow recovering or resting for 5-10 minutes.
5. Scale and mould as desired (50g)
6. Prove and bake at 180±5°C for 15 minutes.
7. (Prover temperature 40°C)
Refer to recipe
Wheat Flour, Sugar, Vegetable Oils (Palm Based), Salt, Starch, Soy Flour, Permitted Emulsifier (E471), Permitted Preservative (E282), Permitted Flavouring, Flour Improver (E300), Enzyme
1. No time dough. (Hobart Mixer : 2 minutes on 1st speed, 12 minutes on 2nd speed, Spiral Mixer : 13-14 minutes)
2. Dough Temperature required: 31°C.
3. Develop thoroughly.
4. Allow recovering or resting for 5-10 minutes.
5. Scale and mould as desired (50g)
6. Prove and bake at 180±5°C for 15 minutes.
7. (Prover temperature 40°C)
Refer to recipe
Wheat Flour, Sugar, Vegetable Oils (Palm Based), Salt, Starch, Soy Flour, Permitted Emulsifier (E471), Permitted Preservative (E282), Permitted Flavouring, Flour Improver (E300), Enzyme