Ingredients

Group Ingredients
Ingredient
KG
Mielie Bread Full Mix
2.000
Yeast
0.040
Water
1.000
Corn (Drained)
0.415
Total Weight: 3.455

Method

Place all ingredients except corn into the mixing bowl. Mixing time depends on type of mixer used. Lastly add corn and mix 1 minute on slow speed. Dough temperature 28ºC - 30ºC. Floor time 10 minutes. Scale as required. First proof 10 minutes. Mould as required. Final proof ±40 minutes. Bake at ±230ºC with steam at start of baking.

Product Used

Ingredients

Group Ingredients
Ingredient
KG
Mielie Bread Full Mix
2.000
Yeast
0.040
Water
1.000
Corn (Drained)
0.415
Total Weight: 3.455

Method

Place all ingredients except corn into the mixing bowl. Mixing time depends on type of mixer used. Lastly add corn and mix 1 minute on slow speed. Dough temperature 28ºC - 30ºC. Floor time 10 minutes. Scale as required. First proof 10 minutes. Mould as required. Final proof ±40 minutes. Bake at ±230ºC with steam at start of baking.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery