CommercialSuperb Bakers Flour

Stage 1

5.000kg 21081 Superb Bakers Flour
0.100kg 100224 Iodised Salt
0.050kg 103950 Improver Super Bake
0.050kg 108498 Vital Wheat Gluten optional
0.050kg 106162 Canola Oil

Stage 2

0.175 kg 105647 Compressed Yeast
3.000L Water Variable

Method

  1. Using spiral mixer place stage 1 ingredients into mixer. Then add stage 2.
  2. Mix on 1st speed for 2 minutes.
  3. Mix on 3rd speed for 8 – 12 minutes or until the dough is well developed.
  4. Achieve a finished dough temperature of 28 – 30°C.
  5. Rest for 10 minutes.
  6. Scale into desired weights.
  7. Rest for a further 10 – 20 minutes.
  8. Mould into desired shape.
  9. Prove for approx. 30 minutes until desired height is reached. Proofer settings 38°C @ 75 – 80% RH
  10. Bake at 220°C for 30 – 35 minutes. Use steam in initial stages of baking.

These instructions may vary depending on the manufacturer’s premises and the equipment used.