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Premix for preparation of Soya bread and buns

A multigrain premix for the preparation of soya bread. It gives a slightly sour taste due to natural sour dough ferment. The bread is crusty and the crumb is light brown in color. You can use this mix in the proportion of 25% - 33% and accordingly change the flour amount. The versatile mix can be used to make bread, rolls, baguettes or fruit bread

Benefits

+ All natural ingredients

+ Superb taste & aroma

+ Imparts good volume and texture

+ Perfect crust texture & color

+ Rich recipe with goodness of soya

Baker Recipe for Soya Bread

Wheat Flour 670 gm
SOJA PAN PLUS 33 330 gm
Salt 20 Gm
SB Enzy X-2D 5 gm
Water (Approx) 540 gm - 600 gm
Fresh Yeast / Dry Yeast 30 gm / 10 gm

Baking Method

Mixing Time (Approx) 4 min slow & 6 min fast
Dough Temperature 26º - 27º C
Intermediate Proof 30 - 40 min
Scale Weight As Desired
Final Proof 60 - 70 min at 32º C
Baking Temp 230º C
Baking Time 30 min

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