ENRICHED UNBLEACHED WHEAT FLOUR (FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), DEXTROSE, SOYBEAN OIL, POWDERED WHEY (A MILK DERIVATIVE), CONTAINS LESS THAN 2% OF THE FOLLOWING: SALT, LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA), DEFATTED SOY FLOUR, DISTILLED MONOGLYCERIDES, SODIUM STEAROYL LACTYLATE, NONFAT DRY MILK, ASCORBIC ACID, ENZYMES, ARTIFICIAL COLOR (YELLOW 5 LAKE), POWDERED EGG YOLKS, WHEAT STARCH.
Handling Instructions for Bag Store in a cool, dry place. Use instructions as a guide. Adjustments may be needed for your bakery. For 3 speed machines use 1 & 2 speeds, For 4 speed machines use 2 & 3 speeds. Large batch 50 lb. mix, 25 lb. water, 11 oz. instant dry yeast or 1.5 - 2 lbs. compressed yeast Small batch 16 lb. 10 oz. mix, 8 lbs. 5 oz. water, 4 oz. instant dry yeast or 10-12 oz. compressed yeast Mix- Add water and dry ingredients into bowl. Mix 1 minute on low. Add dry yeast & mix 1 minute on low. Continue mixing on medium speed until dough reaches full cleanup at the bottom of the bowl. Mix 1 to 2 minutes past full cleanup. *When using compressed yeast, add with dry mix at the start of mixing. Dough Temperature 80F – 82F. Allow dough to ferment for 10 - 20 minutes. Make up: Dough is then stripped, moulded lightly and given 20-30 minutes relax time. Proof - Give ¾ proof with just enough moisture to prevent crusting. Fry Temperature 375 F
CONTAINS: EGGS, MILK, SOY, WHEAT MAY CONTAIN TREE NUTS AND SESAME CONTAINS A BIOENGINEERED FOOD INGREDIENT
