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  3. ULTRA SOFT 20
ULTRA SOFT 20
ULTRA SOFT 20
ULTRA SOFT 20
ULTRA SOFT 20
ULTRA SOFT 20

ULTRA SOFT 20

CODE - i12870

A concentrated blend of dough conditioners for preparing all kinds of yeast raised sweet and soft doughs. This is an economical solution that delivers consistent baking output...Read More

  • Versatile dough conditioner.
  • Freeze and thaw stable.
  • Excellent volume and softness.
  • Enhances tastes and flavour profile

USAGE : Concentrate for making wide range of soft and sweet dough


DOSAGE : 20%

Available Pack Sizes :

10 KG PAPER BAG
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  • PRODUCT
  • DESCRIPTION
  • RECIPE
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Description

A concentrated blend of dough conditioners for preparing all kinds of yeast raised sweet and soft doughs. This is an economical solution that delivers consistent baking output every time. It is also easy to use, just add fat and sugar to make soft leavened dough. Use of specialised ingredients enhances the flavour profile and imparts taste to all your baked goods


Key Ingredients

Milk solids, Wheat flour, Enzymes

Recipe

Baker Recipe for Basic Sweet leveaned dough
INGREDIETNS QTY (gm) QTY (%)
ULTRA SOFT 20-i12870 200 gm 20%
REFINED WHEAT FLOUR 800 gm 80%
SUGAR 120 gm 12%
UNSALTED BUTTER (HIGH FAT) 150 gm 15%
WATER 500 gm 50%
FRESH YEAST/DRY YEAST 50 gm/15 gm 5%/1.50%

Cost Calculator

Method

Use a spiral mixer for mixing. Place all the ingredients in the mixing bowl. Mix on slow speed for 3 mins and on fast speed for 8 mins. Dough temperature should not exceed 25°C. Bulk fermentation for 15 mins. After resting scale the dough into the desired weight. Shape and proof for another 35 to 40 mins at 32°C under 75% relative humidity. Bake at 200°C under falling temperature of 180°C for approximately 25 mins.


Variant Recipe

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