 |
| Ingredients | Lbs. | Gal Formula (Lbs.) |
| High Gluten Formula |
100.00 |
10 |
| Italian Slipper Bread |
10.00 |
1 |
| Yeast, Compressed (Variable) |
10.00 |
1 |
| Water (Variable) |
80.00 |
8 |
| Total Weight |
200.00 |
20 |
Procedure
Mix at 1st speed 2 minutes.
High speed 9-12 minutes or until developed.
Floor Time :1 - 1 1/4 hours
Dough temp: 76-80 F
Formulation courtesy of Corbion Caravan
