A convenient bread premix specially formulated for the production of wholesome wholemeal bread and rolls. It delivers a hearty texture, rich grain flavour, and consistent baking performance, making it ideal for creating nutritious bakery products with ease.
Cool and dry conditions 18 ± 2°C
365 days
Bag
1. Add all the ingredients into a spiral mixer.
2. Mix the dough at a slow speed for 3 minutes, then increase to a fast speed for an additional 9 minutes or until the dough is fully developed. The desired dough temperature is 26-28°C.
3. Divide the dough into 350g and shape them into a round loaves and roll out oblong loaves.
4. Prove for approx. 60 -70 minutes or until the dough is fully proved at 34OC and 80% humidity.
5. Pre-heat oven with 220‘C top heat and 200’C bottom heat. Inject steam and bake for approx. 30 minutes or until fully cooked with golden brown color.
Cara-cara
1. Masukkan semua bahan ke dalam pengadun spiral.
2. Gaul adunan pada kelajuan rendah selama 3 minit, kemudian naikkan kepada kelajuan tinggi selama 9 minit atau sehingga doh berkembang sepenuhnya. Suhu doh yang dikehendaki ialah 26-28°C.
3. Bahagikan doh kepada 350g dan bentukkan menjadi roti bulat dan gulungkan roti bujur.
4. Buktikan doh selama 60 -70 minit atau sehingga doh berkembang sepenuhnya dengan suhu 34OC dan kelembapan 80%.
5. Panaskan ketuhar dengan suhu atas 220'C atas dan suhu bawah 200’C . Suntikan stim dan bakar selama 30 -40 minit atau sehingga masak sepenuhnya dan berwarna perang keemasan.
Mix with flour, yeast and water before processing into delicious wholemeal bread and rolls
1. Add all the ingredients into a spiral mixer.
2. Mix the dough at a slow speed for 3 minutes, then increase to a fast speed for an additional 9 minutes or until the dough is fully developed. The desired dough temperature is 26-28°C.
3. Divide the dough into 350g and shape them into a round loaves and roll out oblong loaves.
4. Prove for approx. 60 -70 minutes or until the dough is fully proved at 34OC and 80% humidity.
5. Pre-heat oven with 220‘C top heat and 200’C bottom heat. Inject steam and bake for approx. 30 minutes or until fully cooked with golden brown color.
Cara-cara
1. Masukkan semua bahan ke dalam pengadun spiral.
2. Gaul adunan pada kelajuan rendah selama 3 minit, kemudian naikkan kepada kelajuan tinggi selama 9 minit atau sehingga doh berkembang sepenuhnya. Suhu doh yang dikehendaki ialah 26-28°C.
3. Bahagikan doh kepada 350g dan bentukkan menjadi roti bulat dan gulungkan roti bujur.
4. Buktikan doh selama 60 -70 minit atau sehingga doh berkembang sepenuhnya dengan suhu 34OC dan kelembapan 80%.
5. Panaskan ketuhar dengan suhu atas 220'C atas dan suhu bawah 200’C . Suntikan stim dan bakar selama 30 -40 minit atau sehingga masak sepenuhnya dan berwarna perang keemasan.
Mix with flour, yeast and water before processing into delicious wholemeal bread and rolls
