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  2. PIZZA INGREDIENTS
  3. SAURTEIG PIZZA PREMIX 30
SAURTEIG PIZZA PREMIX 30
SAURTEIG PIZZA PREMIX 30
SAURTEIG PIZZA PREMIX 30

SAURTEIG PIZZA PREMIX 30

CODE - P12660

SwissBake® Italian Pizza Premix 30 is a convenient mix for the preparation of thin crusted Italian Pizza. Special added ingredients make the dough soft and pliable without any shrinkage...Read More

  • Smooth uniform crust.
  • Improved dough stretchability and strength.
  • Natural sourdough and ferment.
  • Authentic wood baked aroma.

USAGE : Italian style thin crust pizza base.

DOSAGE : 30%

Available Pack Sizes :

5 KG BAG
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  • PRODUCT
  • DESCRIPTION
  • RECIPE
  • COST CALCULATOR
  • FAQ'S

Description

SwissBake’s Italian Pizza Premix 30 is a convenient mix for the preparation of thin crusted Italian Pizza. Special added ingredients make the dough soft and pliable without any shrinkage and result in a smooth and uniform crusted pizza with rustic wood baked flavour.

SwissBake’s Italian Pizza 30 Mix is a convenient all-in-one premix for the preparation of thin-crusted Italian Pizzas. This mix is formulated using durum wheat, natural sourdough ferment, malted wheat flour and latest enzyme blends to help you prepare authentic thin-crusted pizza base.

Special natural ingredients have been added to make the dough soft and pliable without shrinkage and results in a smooth and uniform crusted pizza with rustic wood baked smell.


Key Ingredients

Wheat Coarse, Malted Wheat Flour, Malted Barley Flour, Dehydrated Wheat Sour Dough

Recipe

INGREDIENTS QTY (gm) QTY (%)
ITALIAN PIZZA PREMIX 30-P12660 300 gm 30%
REFINED WHEAT FLOUR 700 gm 70%
OLIVE OIL 50 gm 5%
WATER (COLD) 550 gm - 600 gm 55%-60%
FRESH YEAST/DRY YEAST 20 gm/10 gm 2%/1%

Cost Calculator

Method

Place all the ingredients in a mixing bowl. Using a spiral mixer, mix on a slow speed for 4 minutes and then mix on fast speed for 6minutes. Dough temperature should be at 22°C to 24°C. Bulk fermentation for 20 minutes. Scale the dough as desired & roll out dough according to the tray size. Optionally freeze maximum 10 hours at 4°C to 6°C. Thaw if required and final proof for 5 minutes. Bake at 250°C-300°C for approximately 6 to 8 minutes.

FAQ

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