Cheese bread with cheese bread concentrate

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Puratos ingredients

All ingredients

Flour 10.000kg 100%
Cheese Concentrate 1.000-2.000kg 10-20%
Water 5.400kg 54%
Salt 0.200kg 2%
Yeast 0.350kg 3.5%

Recipe

Mixing
- Spiral mixer mix for 2 minutes slow and 6-8 minutes fast.
- High speed mixer 2.5-3 minutes.

Processing
1. Scale as desired- 350g for Vienna's, 60-80g for rolls.
2. Hand-up, rest 5-10 minutes.
3. Mould as desired.

Proving
4. Prove at 30-35°C, 80-85% humidity.
5. Prior to baking, sprinkle tops with cheese.

Baking Guide
6. Bake with initial steam.
7. Oven temperature 200-220°C/ 390-460°F.
8. Baking time 10-40 minutes depending on size.


To produce a variation on Danish and Croissants:
Use the standard recipe, but reduce the fast mixing time to 3 minutes on spiral, 1 minute high speed mixer. When mixed, rest for 10 minutes and process through pastry brake. Add Corman Croissant butter or Aristo Croissant margarine at 25 to 35% on dough weight. Give half turns, either rest for 1 hour in fridge or leave overnight. Give 1 half turn and process. Recommended scaling weight 80-100g. Suggested fillings that can be incorporated: Arbello Italian Pizzatop, Arbello Pastes- Arrabbiatta, Pesto, Black Olive, Hot/Cold Tomato Paste.