Mielie Bread
Pack Size:
10kg Bag
Product Code:
B133
Bar Code:
6001323500059
Dough recipe
Weight (gram)
Cost per kg
Actual cost
Anchor Mielie bread Mix 50%
R
R 390,00
Cake flour
10 000
R
R 90,00
Bakers Compressed Yeast
800
R
R 15,81
Water
11 000
R
R 0,11
Corn
5 000
R
R 85,00
36 800
R 580,92
Product
Dough Weight (g):
36 800
Scaling Weight (g):
450
Total Products:
81
Cost per unit:
R 7,17
Selling price (excl. VAT):
R
GP:
Method
Mixing Time:
2 min slow, 6 min fast with spiral mixer – 2 + 18 with paddle mixer
Add the corn towards the end of mixing.
Dough Temp:
28° – 30° C
Scaling:
450g bread, 2200g rolls (30)
Resting Time:
10 minutes after round moulding.
Shaping:
Mould round then oblong as per normal standard bread. Dip into sesame seeds and place onto baking tray.
Proofing:
± 35 – 45 minutes (cut on 70% of proof)
Baking:
Fancy Bread – 210°C for 35 – 40 minutes with steam
Baking:
Rolls – 230°C for 20 minutes with steam
Fancy Bread – 230°C for 30 minutes with steam.
For orders call our CustomerCare Line: 0860 105 135