Plus Pan Superactive

  • 50 LB
  • 61070.01

A 1-2% bromate-free conditioner that shortens fermentation, aids machinability
and extends shelf life while adding a characteristic European flavor to all yeast breads

BASIC RECIPE

INGREDIENTS
Name Amount Percentage
Patent Flour 10 lbs. 100%
Water (+/-) 5 lbs. 50%
Yeast Compressed 5 oz. 3.125%
Plus Pan Superactive 3 oz. 1.875%
Sugar 1½ oz. 0.94%
Shortening 1½ oz. 0.94%
Salt 3 oz. 1.875%
INSTRUCTIONS
Italian, Portuguese & Vienna Bread
  1. Spiral mixer: Mix all ingredients for 2 minutes in slow speed, then 5 minutes in fast speed.
  2. 4-speed mixer: Alternatively, mix for 2 minutes in 2nd speed, then 10-12 minutes in 3rd speed.
  3. Dough temperature: 72°-82°F.
  4. Scale: Scale immediately. Breads: 1 lb. 2 oz. for a 1 lb. loaf. Rolls: 3-4 lbs. per press.
  5. Rest: Breads and rolls: 20-25 minutes.
  6. Make-up: Shape as desired; leave plain or roll in seeds.
  7. Proof: Approximately 40-60 minutes.
  8. Bake: Breads and rolls: 380°-400°F for 25-35 minutes.