Zeelandia

Zeelandia Butter Yeast Dough Mix 25 kg

Name: Zeelandia Butter Yeast Dough Mix 25 kg
Brand: Zeelandia
SKU: G23956
Availability: OutOfStock

SKU: G239561 bag = 25 kg

Description

Zeelandia Butter Yeast Dough Mix is a dry bakery mix for butter-enriched yeast doughs, based on butter oil (milk) at 15 %, milk protein, dextrose, egg powder and wheat flour.

Mix until the dough is well developed at a dough temperature of 26 °C, brush with egg after moulding, give a final proof of about 60 minutes and bake at 220 °C. Contains: cereals containing gluten, eggs, milk. May contain: sesame, soya. Store cool (below 25 °C) and dry, at humidity up to 75 %; shelf life unopened is 180 days from date of manufacture in the closed original packaging. Sold in a 25 kg bag.

Trade pricing for registered accounts

Wholesale prices, bulk discounts and next-day delivery for bakeries & confectioneries. Approved within 24 hours.

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Variants

SKU	Price
G23956	Log in for price

1 variant

Storage: Ambient

Store at room temperature

Next-day delivery

Order by 11am

Trade quality

Trusted by bakers & confectioners

Trade pricing for registered accounts

Wholesale prices, bulk discounts and next-day delivery for bakeries & confectioneries. Approved within 24 hours.

Open a trade account Log in

Variants

SKU	Price
G23956	Log in for price

1 variant

Storage: Ambient

Store at room temperature

Next-day delivery

Order by 11am

Trade quality

Trusted by bakers & confectioners

Need the full allergen declaration before you order? Call our sales advisors on 07931 146 494 or 07950 634 720, or see Contact.

Product information

The label on the product you receive takes precedence.

How to use

Almond-topped yeast rosette buns with raisins, one halved

Intended use: Yeast dough is the basis for making yeast babkas, cakes and cookies, sweet yeast buns and rolls, and strudels (strucla).
Instructions: Mix all ingredients until the dough is well developed. Dough temperature 26°C. Divide the dough into 1800 g pieces. Proof: 15 minutes. Mould. Brush with eggs. Final proof approx. 60 minutes. Bake at 220°C for about 12-25 (baking time depends on weight of bread).
Preparation: One-phase preparation method
Preparation: The traditional method of long dough kneading has been replaced by a one-phase method – combine all dough ingredients, knead for 5 minutes and leave to rest for 20 minutes – keeping all the qualities of a sponge (pre-ferment) method.
Resting time: 20 min
Kneading time: 5 min
Baking temperature: 220°C

Ingredients

Ingredients: butter oil (MILK)(15 %), MILK protein, dextrose, EGG powder, fructose, WHEAT flour, whey permeate powder (MILK), salt, emulsifiers (E471, E481), glucose syrup, thickener (E466), sugar, whey protein concentrate (MILK), bean flour, flavouring (MILK), enzyme (WHEAT), colour (E160a), flour treatment agents (E920, E300).