ENRICHED UNBLEACHED WHEAT FLOUR (FLOUR, MALTED BARLEY FLOUR, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SOYBEAN OIL, SUGAR, CONTAINS LESS THAN 2% OF THE FOLLOWING: SALT, NONFAT DRY MILK, POWDERED WHEY (A MILK DERIVATIVE), LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA), DEXTROSE, DEFATTED SOY FLOUR, DISTILLED MONOGLYCERIDES, SODIUM STEAROYL LACTYLATE, ASCORBIC ACID, ENZYMES, ARTIFICIAL COLOR (YELLOW 5 LAKE), POWDERED EGG YOLKS, WHEAT STARCH.
HANDLING INSTRUCTIONS: THESE INSTRUCTIONS ARE ONLY A GUIDE. CHANGES MAY BE NECESSARY TO MEET LOCAL SHOP CONDITIONS. LARGE BATCH. 50 LB. MIX, 24.5 LB. WATER (48-50%) AND 13 OZ. INSTANT DRY YEAST OR 2 – 2.5 LB. COMPRESSED YEAST. SMALL BATCH: 17 LB. MIX, 8 LB. 5 OZ. WATER (48-50%) AND 5 OZ. INSTANT DRY YEAST OR 12 – 14 OZ. COMPRESSED YEAST. ADD WATER AND DRY INGREDIENTS INTO THE BOWL. MIX FOR 1 MINUTE ON LOW. ADD INSTANT DRY YEAST AND MIX UNTIL DOUGH IS FORMED. CONTINUE MIXING ON MEDIUM SPEED UNTIL DOUGH REACHES FULL CLEANUP ON THE BOTTOM OF THE BOWL. MIX 1 TO 2 MINUTES PAST FULL CLEANUP. ALSO NOTE: WATER CAN BE VARIABLE DUE TO SHOP CONDITIONS. FOR 3 SPEED MACHINES, USE 1 & 2 SPEEDS. FOR 4 SPEED MACHINES, USE 2 & 3 SPEEDS. DOUGH TEMPERATURE: 80°F – 82°F FERMENTATION: TO FULL RISE - APPROXIMATELY 1 HOUR BENCH TIME: DOUGH IS THEN STRIPPED, MOLDED LIGHTLY AND GIVEN 20 - 30 MINUTES RELAXATION TIME. MAKE UP: INTO DESIRED PRODUCTS. PROOF: GIVE 3/4 PROOF WITH JUST ENOUGH MOISTURE TO PREVENT CRUSTING. APPROXIMATELY 25 TO 30 MINTUES. FRY TEMPERATURE: 375°F. STORE IN A DRY PLACE
CONTAINS: EGGS, MILK, SOY, WHEAT MAY CONTAIN TREE NUTS AND SESAME CONTAINS A BIOENGINEERED FOOD INGREDIENT
