WHOLEMEAL PIZZA PREMIX

CODE - P12680

A convenient to use premix for the preparation of tasty and healthy high fibre wholemeal pizza bases and flat breads....Read More

Key Features

Good source of dietary fibres
No additional improver or gluten required
Improves dough handling and strength
Convenient and easy to use

USAGE : A premix for high-fibre pizza bases. A premix for fibre-rich wholemeal pizza bases & healthy flatbreads. Dough improvers or gluten is not required.

DOSAGE : 30%

Available Pack Sizes :

1 KG BAG

1 KG BAG

PRODUCT
DESCRIPTION
RECIPE
COST CALCULATOR
FAQ'S

Description

SwissBake® Wholemeal Pizza premix is made for commercial pizzerias who wish to serve freshly baked healthy high fibre pizza’s to their customers.

The use of specialised ingredients makes the handling and shaping of the dough very easy and improves the stretchability of the pizzas. This premix is formulated to give consistent results regardless of the flour quality for short and long (up to 10 hrs) fermented pizzas.Additional natural ingredients like barley malt flour give the pizza a nice rustic flavour profile.

Its simplified recipe requires minimum expertise to use and enables quick and reliable production of pizza’s. This mix is highly recommended for all pizzerias and for restaurants, café’s, star hotels and eateries that wish to serve healthy and natural freshly baked pizza’s to their customers.

Key Features

Good source of dietary fibres
No additional improver or gluten required
Improves dough handling and strength
Convenient and easy to use

Key Ingredients

Whole wheat flour, Barley Malt and Enzymes

Recipe

Ingredients	Quantity (gm)	Quantity (%)
WHOLEMEAL PIZZA PREMIX-P12680	300 gm	30%
REFINED WHEAT FLOUR	700 gm	70%
VEGETABLE OIL / OLIVE OIL	50 gm	5%
COLD WATER (1°C - 2°C)	550 gm	55.00%
FRESH YEAST / DRY YEAST	30 gm / 10 gm	3% / 1%

Cost Calculator

Method

Place all the ingredients in a mixing bowl. Using a spiral mixer, mix on slow speed for 4 minutes and then mix on fast speed for 5 minutes. Maintain the dough temperature between 22ºC to 24ºC. Bulk fermentation for 20 minutes. Scale the dough as desired and shape the dough into pizza balls. Place the pizza balls inan airtight container or freeze them for a maximum time of 10 hours at 4ºC to 6ºC (Optional). Final proofing for 15 minutes. Roll out the dough or shape it by hand. Add the desired toppings and bake at 300ºC to 320ºC for 5 minutes to 6 minutes.