Ingredients
WHEAT Flour (WHEAT, Calcium, Iron, Niacin, Thiamin), SOYA Flour, Dried Yeast, Vegetable Oil Blend (Palm & Rapeseed Oil), Dextrose, Salt, Whey Powder (MILK), Emulsifier (E471), Skimmed MILK Powder, Emulsifier (WHEAT Flour (WHEAT, Calcium, Iron, Niacin and Thiamin), E472(e), E516, E300), MILK Protein (Whey Powder, Acid Casein).
Cooking & Handling
Dry Mix: 1 kg/Whole bag (3.5 kg) Approximate Water: 670-690 mls / 2.34 - 2.41 ltrs 50g Dough portions: 33/117 1. Place the weighed out mix into a bowl. 2. Select the dough hook mixing attachment. 3. Blend in the correct amount of cold water. 4. Using a dough hook, mix on slow speed for 1 minute. 5. Continue to mix for a further 6 minutes on medium speed, ensuring dough is kneaded and thoroughly stretched during mixing. 6. Allow to stand for 10 minutes before scaling. 7. Cut and shape as required. 8. Add the topping, then bake in a pre-heated oven at 220°C/425°F/Gas Mark 7 for approximately 10-15 minutes. For fan assisted ovens cook at 200°C/400°F/Gas Mark 6.
Origin
United Kingdom
- The product images you see on our site are for illustrative purposes only and are not meant to render any sale of our products a sale by sample.
- Although we have made every effort to be as accurate as possible, where we are not manufacturer or packager of the product, the information printed on the packaging of the product may vary from that listed on our website and you should read the product labels carefully, as we have no control over changes made by third party manufacturers.
- Where we are the manufacturer or packager, we reserve the right to amend the specification of such goods.
- We do not warrant or guarantee that the information provided on our website is accurate and accordingly we shall not be liable for any losses whatsoever as a result of reliance on the information provided on our website.
If in doubt, please contact us on 01205 312700.
