WHITE BREAD

General Info

Raw weight: 0.680 kg per loaf
Baked weight: 0.600 kg per loaf
Shelf life: 3 days
Production time: 2 hours
Yield: 30 loaves

 

Ingredients

  • 12.500 kg SUPREME White Bread Mix
  • 0.250 kg Yeast
  • ± 7.800 L Water

Recipe Instructions

  1. Place Prepared Mix, yeast and water into a suitable mixing machine (Spiral recommended).
  2. Ensure the dough is fully developed. Dough temperature must be between 26°C – 30°C.
  3. After mixing, remove the dough from the bowl and divide into the prescribed weights.
  4. Cover the dough pieces with a plastic sheet and allow to rest for 10 minutes.
  5. Mould dough to the desired shape by hand or by using a bread moulder.
  6. Place into a greased baking tins.
  7. Place trolley into pre-set prover. Temperature 40°C, humidity 85%.
  8. Prove breads for approximately 50 minutes for open top loaves and 40 minutes for sandwich loaves.
  9. Place trolley into a pre-set oven at a temperature of 250°C.
  10. Only use steam for open top loaves, NOT for sandwich loaves.
  11. Bake for approximately 35 minutes (open top) and 45 minutes (sandwich).
  12. Remove loaves from tin IMMEDIATELY after baking and bag only once cooled.

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.