Formulation Instructions
Formula
Ingredient
Amount
% as is
Sponge:
Flour, wheat
37.16
Water
22.30
Yeast, dry, instant
0.53
Dough:
Water
12.57
Flour, wheat
8.76
NOVELOSE® 3490 Starch
7.17
Shortening
4.25
Sugar, granulated
4.25
Milk, skim, powder
1.06
Dextrose monohydrate
0.80
Salt
0.08
Emulsifier
0.27
Calcium propionate
0.08
TOTAL
100
Preparation
Sponge Preparation
1. Mix wheat flour and yeast at low speed for 2 minutes.
2. Add water. Continue mixing at low speed for 1 minute.
3. Increase to medium speed and mix for 2 minutes.
4. The target dough temperature after mixing should be 28-30°C.
Dough Preparation
1. Blend all dry ingredients at low speed for 2 minutes.
2. Add water and sponge. Mix at low speed for 3 minutes.
3. Increase to medium speed and mix for 6 minutes.
4. Reduce to low speed, add shortening and mix for 2 minutes.
5. Increase to medium speed.
6. Mix for 5 minutes or until the dough is fully developed.
7. Rest the dough for 10 minutes at room temperature.
8. Scale to 450g per load and round.
9. Rest the dough for 10 minutes at room temperature.
10. De-gas the dough using bread moulder.
11. Place the dough into greased baking tin.
12. Proof the dough for a final proof at 38°C with relative humidity of 80% for 1.5-2 hours.
13. Cover the baking tin and bake at 230°C for 30 minutes.