Crusty bread and rolls

Premix for crusty bread and rolls – Contains sourdough for full aromatic taste.

For bread and rolls with crispy crust.

Finest selection of raw material guarantees best bread quality

Easy to handle for professional bread quality

Premix from Baker’s standard is well to blend bread mixes on individual recipes.

Sample instruction manual:

Premix for crusty bread and rolls 12,500 g

Yeast Dried 165 g or the equivalent of fresh yeast. Information on the amount of fresh yeast to be used can be found on the pack of the yeast itself. This information is individual to the different yeast manufacturers.Typically, 100 g of dry yeast corresponds to 250 g of fresh yeast.Water (Variable) 8,400 ml.(add more water as needed to achieve the desired dough handling characteristics)

Place all ingredients in a spiral mixer, mix on slow for 2 minutes and then 6-8 minutes on fast or until dough has fully developed.
Remove dough from the mixer and scale into desired weights.
Mould round and rest for 10 minutes – covered.
Final mould into desired shapes and place on trays, into tins or floured proofing baskets.
Proof for approximately 55-65 minutes.
Bake at 210-230°C for 20-30 minutes depending on dough weight.
Vent for 5 minutes prior to the end of baking.

Storage imstructions:

Store in cool, dry conditions away from direct sunlight.

Shelf Life: 12 months

Opening of the packaging requires quality closure. This ensures excellent storage of the product remaining in the package.

Contains gliten-containing cereals and soy.May contain milk & egg.

Nutritional Information

Servings Per Pack: 231

Serving Size: 54g

Average Quantity per Serving Average Quantity per 100g

Energy 798kJ 1465kJ

Protein 6.3g 11.7g

Fat – Total 1.4g

– Saturated 0.2g

Carbohydrate – Total 36.0g

– Sugars 0.8g

Dietary Fibre – Total 1.8g

Sodium 362mg

All specified values are averages.

Information accurate at the time of publishing.The products listed on our site are the most commonly used.

We can produce all kinds of bread improver, bakery mix, substitutes and bread leaven based on Lactobacillus bulgaricus that are found around the world.