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Description

Softie is a versatile paste concentrate for the production of a wide range of lean and enriched ferments.

For baps, soft rolls, etc. The only other ingredients required are flour, yeast and water.
For finger/hamburger rolls, bun goods, etc., also add sugar.

Ingredients

3.2kg
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32kg
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1.25kg
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17.4l
Water

Method

Mixing Time:

Conventional Mixer - 10-15 minutes on middle speed.

Spiral Mixer - 2 minutes on slow speed and 6 minutes on fast speed.

High Speed Mixer - 2-3 minutes (11 watt hours per kilo of dough).Dough Temperature: 27ºC (80ºF).

Dough Temperature: 27ºC (80ºF).

Bulk Fermentation: Not required.

Prover Conditions: 40ºC (104ºF) R.H. 85%

Proof Time: 45-60 minutes.

Oven Conditions: 230-250ºC (450-485ºF)

Baking Time: 10-15 minutes for 60g (2oz) units

Notes:

Wholemeal flour can replace Bakers Grade/Bread Flour for wholemeal finger/hamburger rolls and bun goods and be used at the same ratio as recipes shown.

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