ULTRA SOFT 20
CODE - i12870A concentrated blend of dough conditioners for preparing all kinds of yeast raised sweet and soft doughs. This is an economical solution that delivers consistent baking output...Read More
- Versatile dough conditioner.
- Freeze and thaw stable.
- Excellent volume and softness.
- Enhances tastes and flavour profile
USAGE : An improver for sweet & soft doughs. A premium concentrated improver for all types of yeast-raised sweet & soft doughs
DOSAGE : 20%
Available Pack Sizes :
5 KG BAG
Description
A concentrated blend of dough conditioners for preparing all kinds of yeast raised sweet and soft doughs. This is an economical solution that delivers consistent baking output every time. It is also easy to use, just add fat and sugar to make soft leavened dough. Use of specialised ingredients enhances the flavour profile and imparts taste to all your baked goods
Key Ingredients
Milk solids, Wheat flour, Enzymes
Recipe
| INGREDIETNS | QTY (gm) | QTY (%) |
| ULTRA SOFT 20-i12870 | 200 gm | 20% |
| REFINED WHEAT FLOUR | 800 gm | 80% |
| SUGAR | 120 gm | 12% |
| UNSALTED BUTTER (HIGH FAT) | 150 gm | 15% |
| WATER | 500 gm | 50% |
| FRESH YEAST/DRY YEAST | 50 gm/15 gm | 5%/1.50% |
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Method
Use a spiral mixer for mixing. Place all the ingredients in the mixing bowl. Mix on slow speed for 3 mins and on fast speed for 8 mins. Dough temperature should not exceed 25°C. Bulk fermentation for 15 mins. After resting scale the dough into the desired weight. Shape and proof for another 35 to 40 mins at 32°C under 75% relative humidity. Bake at 200°C under falling temperature of 180°C for approximately 25 mins.
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