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 : Pizza premix with natural sourdough. Concentrated mix for making authentic Italian-style pizzas. Contains dough relaxers, sourdough ferment & natural flavour enhancers.

DOSAGE : 30%

Available Pack Sizes :

5 KG BAG

5 KG BAG

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.