Maize Bread Base

Storage

Storage

Dry conditions, room temperature up to 25°C, relative humidity max 65%.

Shelf Life

Shelf Life

240 days

Type

Type

Powder

Ingredients

Group 1
Ingredient
KG
Water
1.050
Maize Base
0.800
Dry yeast
0.025
Wheat flour
1.150
Total Weight: 3.025

Method

Mix ingredients to a pliable dough. Normal processing times.

Dough temp: 28 °C
Resting time: 10 min
Proving time: 37 °C approx 45 min
Start temp: 240 °C
Steam approx: 20 sec
Baking temp: 210 °C
Baking time: 550 gr approx 25 min

Usage

See recipe.

Ingredients

Wheat Flour, Pieces of Maize, Sunflower Seed, Wheat Gluten, Salt, Vegetable Oil (Rape Seed), Diacetyltartaric Acid Esters of Mono and Diglycerides (E472e), Turmeric, Flour Treatment Agent Ascorbic Acid, Enzyme

Packaging

Code
Size
Type
Palletisation
3922-0048
20 kg
Bag

Ingredients

Group 1
Ingredient
KG
Water
1.050
Maize Base
0.800
Dry yeast
0.025
Wheat flour
1.150
Total Weight: 3.025

Method

Mix ingredients to a pliable dough. Normal processing times.

Dough temp: 28 °C
Resting time: 10 min
Proving time: 37 °C approx 45 min
Start temp: 240 °C
Steam approx: 20 sec
Baking temp: 210 °C
Baking time: 550 gr approx 25 min

Usage

See recipe.

Ingredients

Wheat Flour, Pieces of Maize, Sunflower Seed, Wheat Gluten, Salt, Vegetable Oil (Rape Seed), Diacetyltartaric Acid Esters of Mono and Diglycerides (E472e), Turmeric, Flour Treatment Agent Ascorbic Acid, Enzyme

Packaging

Code
Size
Type
Palletisation
3922-0048
20 kg
Bag

Please Rotate Your Device

Device

We require your device to be portrait in order to provide you with the best possible experience.