Industrial - White bread with Melopan Recipe suggestion

Melopan

Product: White bread with Melopan for industrial production

Recipe:
%
Wheat flour 56,45
Water 31,85
Tomatopan 5,00
Yeast 3,18
Liquid oil 1,27
Sugar 0,95
Salt 0,80
®
Palsgaard SSL 3426 0,25
®
Palsgaard DMG 5611 0,25

Total 100,00

Procedure:
* Mixing conditions:

* Add water and yeast into the bowl. The dry ingredients are weighed,
sieved and added to the bowl.

* Knead the dough 2-4 min. at slow speed, add the oil and then knead the
dough for 4 -10 min. at medium speed.

* Dough temperature: 26°C (79°F)

* Fermentation process: Preliminary raising time approx. 2 x 15 min.

* Final proving time 45 -60 min.

* Raising cabinet: Temperature 35-37°C(95-99°F) RH% 75%

* Baking time : Steam 10 sec. baking time approx. 25 – 35 min. at 200- 220°C
(392-428°F) depending on size and weight.

Identification: Industrial-White bread with Melopan (96800501-EU-E-RS)-900.doc

Palsgaard A/S – Palsgaardvej 10 – DK-7130 Juelsminde – Denmark – Phone: +45 76 82 76 82 – E-mail: Direct@palsgaard.dk – Fax: +45 76 82 76 83
The product is tested and recommended for use in mentioned application only. The information given is, to the best of our knowledge, reliable. However, no guarantees are given, not even in case of
negligence on the part of Palsgaard A/S, and users of our products, are recommended and advised to conduct their own trials to determine whether our products are suitable for the user’s specific
purposes. In case of delivery of defective products the user is only entitled to order a new delivery. Palsgaard A/S assumes no guarantee against patent infringement, liabilities or risks involved from the
use of this product or information given.