SAURTEIG PIZZA PREMIX 30
CODE - P12660SwissBake® Italian Pizza Premix 30 is a convenient mix for the preparation of thin crusted Italian Pizza. Special added ingredients make the dough soft and pliable without any shrinkage...Read More
- Smooth uniform crust.
- Improved dough stretchability and strength.
- Natural sourdough and ferment.
- Authentic wood baked aroma.
USAGE : Italian style thin crust pizza base.
DOSAGE : 30%
Available Pack Sizes :
1 KG BAG
Description
SwissBake’s Italian Pizza Premix 30 is a convenient mix for the preparation of thin crusted Italian Pizza. Special added ingredients make the dough soft and pliable without any shrinkage and result in a smooth and uniform crusted pizza with rustic wood baked flavour.
SwissBake’s Italian Pizza 30 Mix is a convenient all-in-one premix for the preparation of thin-crusted Italian Pizzas. This mix is formulated using durum wheat, natural sourdough ferment, malted wheat flour and latest enzyme blends to help you prepare authentic thin-crusted pizza base.
Special natural ingredients have been added to make the dough soft and pliable without shrinkage and results in a smooth and uniform crusted pizza with rustic wood baked smell.
Key Ingredients
Wheat Coarse, Malted Wheat Flour, Malted Barley Flour, Dehydrated Wheat Sour Dough
Recipe
| Ingredients | Quantity (gm) | Quantity (%) |
| SAURTEIG PIZZA PREMIX 30-P12660 | 300 gm | 30% |
| REFINED WHEAT FLOUR | 700 gm | 70% |
| OLIVE OIL | 50 gm | 5% |
| WATER | 600 gm | 60% |
| DRY YEAST | 10 gm | 1% |
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Method
Place all the ingredients in a mixing bowl. Using a spiral mixer, mix on a slow speed for 4 minutes and then mix on fast speed for 6minutes. Dough temperature should be at 22°C to 24°C. Bulk fermentation for 20 minutes. Scale the dough as desired & roll out dough according to the tray size. Optionally freeze maximum 10 hours at 4°C to 6°C. Thaw if required and final proof for 5 minutes. Bake at 250°C-300°C for approximately 6 to 8 minutes.
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