Recipes

Super Soft White Mix

Super Soft White Bread Mix is extremely popular as it provides excellent results for a wide range of products. From 680g sliced or uprights loaves, to hamburger rolls and French sticks;  the ease of use and versatility is legendary. Just follow our simple directions and relish your customers comments.

 

Ingredients

Weight/
Volume
Ingredients
10kg Super Soft White Mix
150g Yeast (dry)
6.1kg Water (variable)

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 baking mix.
  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 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.

Helpful Hints

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

  • Specialty Breads
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