Potato bread

Potato bread

Potato bread- mix. Our easy bread mix is used for a superior,natural flavor and aroma in all types of potato bread and rolls.

Combination of ingredients guarantees an easy production and constant bread quality.Potato bread remains soft and delicious for several days.

Potatoes and rue sour dough provide this bread with its characteristic savoury taste.Thanks to the addition of potatoes the bread remains soft and delicious for several days. A perfect combination of ingredients guarantees an easy production and constant bread quality. The quality of the potato protein is balanced by the amino acid composition compared to the milk and egg proteins. Potato also contains a whole set of essential amino acids, which can be consumed frequently and reduces the feeling of hunger. Potato contains various elements and vitamins, as well as nicotine and pantothenic acids, starch.

The elements that make up the potato are not your enemies, but your friendsPotatoes are also rich in mineral substances. By minerals they are even superior to some vegetables.  Potatoes contain potassium (568 mg%) needed for normal functioning of the cardiovascular and musculoskeletal system and for maintaining the water balance. It is important to include potatoes in the diet of people who will carry heavy physical loads. Accompanied by significant sweating. Potassium strengthens the arteries and is used as a means of lowering blood pressure and stimulating breathing.The potato composition contains starch that helps to lower cholesterol.Potato bread is an excellent dietary product

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.
Water (Variable) 8,400 mL

  1. 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.
  2. Remove dough from the mixer and scale into desired weights.
  3. Mould round and rest for 10 minutes – covered.
  4. Final mould into desired shapes and place on trays, into tins or floured proofing baskets.
  5. Proof for approximately 55-65 minutes.
  6. Bake at 210-230°C for 20-30 minutes depending on dough weight.
  7. Vent for 5 minutes prior to the end of baking.

Shelf Life: 12 months

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.
We can adapt our products to the specific requirements in your country.
We can produce a product with the parameters you order

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