Plus Pan Par Pro 21

  • 50 LB
  • 61168.01

Par Pro 21 All Natural Conditioner provides excellent dough relaxation, machine ability, proofing stability and oven spring while preventing crust separation and brittleness typically associated with par-baked bread.

BASIC RECIPE

INGREDIENTS
Name Amount Percentage
Patent Flour 10 lbs. 100%
Plus Pan ParPro 21 3 oz. 2%
Yeast Compressed 4 oz. 2.5%
Water 65°F (+/-) 5 lbs. 11 oz. 57%
Salt 3½ oz. 2.1875%
INSTRUCTIONS
Small Batch
  1. Initial mix: Using a spiral mixer, mix patent flour, conditioner, yeast, and water for 6 minutes in slow speed.
  2. Add: Add yeast, then mix for 2 minutes in slow speed.
  3. Add salt: Add salt, then mix for 3 minutes in slow speed and 4-6 minutes in high speed.
  4. Dough temperature: 80°-84°F.
  5. First dough rest: 10 minutes.
  6. Scale: Petit pains: 2 oz.; baguette: 13 oz.; pre-shape.
  7. Intermediate proof: 8-10 minutes.
  8. Make-up: Form into desired shape.
  9. Final proof: 80°F/90% R.H. in a proofer or under rack covers. At two-thirds proof, score products.
  10. Bake with steam: Par-baked: 360°F for 16-18 minutes. Fresh-baked: 400°F for 22-26 minutes.