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)
Bread Mixes, Breads, Rolls & Pastry
For the convenient production of high quality sweet yeast goods such as buns
View productNo. 65 Quality Road Singapore 618820