SOJA PAN PLUS 33
CODE - B12440A multigrain premix for the preparation of soya bread. It gives a slightly sour taste due to natural sour dough ferment. The bread is crusty and the crumb is light brown in color....Read More
- All natural ingredients
- Superb taste & aroma
- Imparts good volume and texture
- Perfect crust texture & color
- Rich recipe with goodness of soya
USAGE : Versatile premix for preparation of light crumb multi-cereal soya bread varieties
DOSAGE : 25% to 33%
Available Pack Sizes :
20 KG PAPER BAG
Description
A versatile multigrain mix for preparation of soya breads. It has a slight sour taste because of natural sour dough ferment. The bread is crusty and the crumb has light creamish color. You can use this mix in proportion of 25% - 33% and accordingly change the flour amount. The versatile mix can be used to make breads, rolls, baguettes or fruit breads, you can adjust salt & improver in the recipe accordingly.
Key Ingredients
Soya Flakes, Soya Grits, Vital Wheat Gluten, Soya Flour, Natural Dehydrated Sour Dough (Wheat), Wheat Flour, Malted Flour, Malted Barley
Recipe
| Ingredients | Quantity (gm) | Quantity (%) |
| SOJA PAN PLUS 33-B12440 | 330 gm | 33% |
| REFINED WHEAT FLOUR | 670 gm | 67% |
| SALT | 20 gm | 2% |
| ENZY 300+ | 5 gm | 0.500% |
| WATER | 600 gm | 60% |
| DRY YEAST | 10 gm | 1% |
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Method
Place all the ingredients in a mixing bowl. Use spiral mixer, mix on a slow speed for 4 mins and then mix on a fast speed for 6 mins. Dough temperature should be between 26°C to 27°C. Bulk fermentation for 30 mins. Scale the dough weight to 500 gm. Intermediate proof 30 mins to 40 mins. Final proof for 60 mins to 70 mins at 32°C under 75% relative humidity. Bake at 230°C under falling temp. of 210°C for approximately 30 min for 500 gm piece of dough. Bake with lots of steam.
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