BASIC SWEET DOUGH

General Info

Shelf life: 1 day
Production time: 25 mins
Yield: 19.625 kg

Ingredients

  • 12.500 kg SUPREME Sweet & Light Mix
  • 0.625 kg Yeast
  • ± 6.500 L Water

Recipe Instructions

  1. Place Prepared Mix, yeast and water into a suitable mixing machine (Spiral recommended).
  2. Mix in a spiral mixer for 2 minutes on slow speed and between 6 to 8 minutes on fast speed until dough is fully developed.
  3. Final dough temperature should not exceed 26°C – 30°C.
  4. After mixing, remove the dough from the mixer and divide into the prescribed weights.

N.B: Mixing times, yeast and water quantities, oven temperatures and baking times are merely a guide and need to be adjusted to suit local bakery and machinery conditions.