1. Pre-heat oven to 240°C with steam on.
2. Place group 1 into a spiral mixer.
3. Mix for 7 minutes on speed 1 and then 7 minutes on speed 3 until dough is fully developed (dough
4. temp. 24-26°C).
5. Add group 2 to developed dough and mix for a further 1-2 minutes on speed 2.
6. Rest in oiled & covered container for 60 minutes.
7. Divide dough into 500g pieces and mould into a round cob. Make a hole on the top of the cob and
place a small roll in this hole.
8. Place dough on flat trays and dry prove for 40-45 minutes until fully proved.
9. Dust dough surface with rye flour.
10. Place dough in the oven and reduce the temperature to 215°C.
11. Bake for 40-45 minutes (vent after 15 minutes).
A light yellow powder. Versatile improver for ‘no-time’ dough, with improved softness and flavour. Minimal additive numbers required.
View productA light yellow powder. Economical enzyme based improver for ‘no- time’ dough and par bake products. Minimal additive numbers required.
View productOff white coloured vegetable-based all purpose shortening. Used in savoury pie bottoms, as a straight bread fat and deep frying.
View productBread & Bun Premixes- Concentrates
An off white powder, concentrated part mix for light rye bread. Add flour, yeast and water.
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A chocolate flavoured paste for variety of cakes, sponges and icing.
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A light brown coloured, almond flavoured liquid for cakes, sponges and icings.
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A light brown coloured liquid, spice flavour especially for fruit buns.
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A light brown colour with a vanilla flavour, an added ‘buttery’ note for a variety of cakes, sponges and icings.
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Straw coloured premium quality vanilla flavour for cakes, sponges and icings.
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An orange/yellow banana coloured and flavoured paste for cakes, sponges and icings.
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A tan coloured paste with a Caramel flavour for cakes, sponges and icings.
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A brown coloured, coffee flavour for cakes, sponges and icings.
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A lemon coloured/flavour for cakes, sponges and icings.
View product33-47 Derby Street Silverwater NSW 2128