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Laucke Nu-Life Linsoy Premix

This soy & linseed pre-mix produces a pleasantly flavoured and attractive loaf that remains soft for may days. It is high in soy and whole linseed which provides excellent visual appeal, texture and flavour.

Ingredients
Unbleached Wheaten Flour, Soya 13% (Soya Grit, Soya Flour), Linseed 13%, Gluten, Salt, Emulsifier (481), Ascorbic Acid, Mineral Salt (516), Enzyme, Vitamin (Thiamine).

Method

RECIPE	Kg	Kg	Kg	Full bag	%
Pre-mix	3.10	4.95	9.29	25	100
Yeast (dry)	0.05	0.07	0.14	0.38	1.5
Water (Variable)	1.86	2.97	5.57	15	60
Total Weight	5	8	15	40.38	161.5
Units produced at:
0.8	6.3	10.0	18.8	50.5

 

Method

1. Carefully weigh out dry ingredients and place in bowl. If using compressed yeast double the quantity.
2. Oil at 1% of flour weight may be used if desired to further soften the crumb and improve sliceability of bread made from this premix
3. Use tempered water to provide a mixed dough temperature of 27ºC. Add all the water very quickly to ensure proper hydration. It is better to add a little flour to firm up a dough than to add water to soften it
4. Mix dough in the normal manner for your machine ensuring that the dough is actually well mixed (smooth and clear) which is very difficult if mixing small doughs in large machines. Best results are normally attained using medium to high speed mixers at their capacity
5. If you want a good quality product always provide at least 10 minutes rest after mixing. Ensure that you avoid skinning of the dough which will produce streaks in the finished product
6. Scale or divide into required unit weights. Round or shape the dough pieces and allow to recover for another 10 minutes again avoiding skinning
7. Mould into desired shape and place in appropriate tin or on trays
8. If you require a crisp crust product steam will be required in the oven. Bake at 210ºC until baked. If you want a thick crust be prepared to bake for extended periods at 180 - 190ºC
9. The oven will ultimately determine the baking results, particularly crust characteristics

Notes

• For the best possible results always use correct water rate.
• Be prepared to rest doughs as stated above.