SUPREME Flour’s legendary Mosbolletjies. You’re going to love how easy this recipe is using SUPREME Sweet & Light Prepared Mix.


General Info

Raw weight: 0.450 kg
Baked weight: 0.405 kg
Shelf life: 3 days
Production time: 1.5 hours
Yield: 43 loaves


  • 12.500 kg SUPREME Sweet & Light Prepared Mix
  • 0.625 kg Yeast
  • 6.400 L Water

Recipe Instructions

  1. Place Prepared Mix, yeast and water into the mixing machine.
  2. Mixing times using a spiral mixer are as follows: 2 minutes slow, 6 – 8 minutes fast.
  3. Ensure the dough is fully developed.
  4. Scale 1.700kg per head.
  5. Mould into 30 pieces using the bun divider.
  6. Place 8 pieces of dough into a greased raisin bread tin.
  7. Place trolley into a preheated prover. Temperature 40°C, humidity 85% for ± 45 minutes.
  8. Place trolley into a preheated oven (220°C) and bake for approximately 30 minutes.
  9. After baking, allow product to cool, and wrap to maximise shelf life.

Catch the demonstration and more on our Sweet & Light Prepared Mix, Baking Module video online.