SOJA PAN PLUS 33

CODE - B12440

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....Read More

All natural ingredients
Superb taste & aroma
Imparts good volume and texture
Perfect crust texture & color
Rich recipe with goodness of soya

USAGE : Versatile premix for preparation of light crumb multi-cereal soya bread varieties

DOSAGE : 25% to 33%

Available Pack Sizes :

5 KG BAG

5 KG BAG

PRODUCT
DESCRIPTION
RECIPE
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Description

A versatile multigrain mix for preparation of soya breads. It has a slight sour taste because of natural sour dough ferment. The bread is crusty and the crumb has light creamish color. You can use this mix in proportion of 25% - 33% and accordingly change the flour amount. The versatile mix can be used to make breads, rolls, baguettes or fruit breads, you can adjust salt & improver in the recipe accordingly.

Key Ingredients

Soya Flakes, Soya Grits, Vital Wheat Gluten, Soya Flour, Natural Dehydrated Sour Dough (Wheat), Wheat Flour, Malted Flour, Malted Barley

Recipe

INGREDIENTS	QTY (gm)	QTY (%)
SOJA PAN PLUS 33-B12440	330 gm	33%
REFINED WHEAT FLOUR	770 gm	67%
SALT	20 gm	2%
ENZY X 2D (Improver)	5 gm	0.50%
WATER	550 gm -600 gm	54%-60%
FRESH YEAST/DRY YEAST	30 gm/12 gm	3%/1.2%

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Method

Place all the ingredients in a mixing bowl. Use spiral mixer, mix on a slow speed for 4 mins and then mix on a fast speed for 6 mins. Dough temperature should be between 26°C to 27°C. Bulk fermentation for 30 mins. Scale the dough weight to 500 gm. Intermediate proof 30 mins to 40 mins. Final proof for 60 mins to 70 mins at 32°C under 75% relative humidity. Bake at 230°C under falling temp. of 210°C for approximately 30 min for 500 gm piece of dough. Bake with lots of steam.