Soft White Bread Premix 12.5kg

Wheat flour, sugar, iodised salt, wheat gluten, canola oil, soy flour, dough conditioner (300), enzymes, vitamins (thiamin, folic acid).

Store in cool, dry conditions away from direct sunlight.

Shelf Life: 10 months

Soft Bread Premix 12 500 g
Yeast Dried 380 g
Water (Variable) 7 500 mL
(Add more water as needed to achieve the desired dough handling characteristics)

1. Place all ingredients in a spiral mixer, develop dough for 2 minutes on low speed then 6
   minutes on fast or until dough has developed.
2. Remove from the mixer. Ideal dough temperature is 28-30ºC.
3. Scale into desired weights.
4. Mould and round.
5. Rest for 10 minutes.
6. Final mould and proof for approximately 40-50 minutes.
7. Steam and bake for 20-30 minutes depending on the dough weight, at 210-220ºC.