PANTE DRIED YEAST - White bread

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Puratos ingredients

All ingredients

Baker Flour 32.000kg 100%
Pante Dried Yeast 0.295kg 0.92%
Salt 0.640kg 2%
S500 Controller 0.640kg 2%
Water 18.000kg 56.25%

Recipe

Dough Temperature 25-27°C/77-80°F

Mixing
- Spiral mixer 2 minutes slow + 6-8 minutes fast.
- Conventional mixer 20-25 minutes.
- High speed 2.5-3 minutes.

Processing
1. Scale, hand-up and rest for 10 minutes.
2. Mould, place in tins or onto trays.
3. Prove at 30-35°C/ 90-95°F, 80-85% humidity.
4. Proof time approximately 45-50 minutes.

Baking Guide
5. Bake with initial steam.
6. Oven temperature 210-230°C/ 410-450°F.
7. Baking time approximately 30-40 minutes depending on size.
8. Open damper after 15 minutes.