SwissBake®|Bakery Ingredients Manufacturer|Premixes Flours Recipe

Towards the end of 18th Century, the influence of salt was recognised in baking bread. Salt was seen to have an important role to play in bringing out the flavour of the baked product. During mixing, salt reinforces the plastic properties of the dough and improves its cohesiveness and elasticity. Later in the 1960’s, it was understood that salt also acts as an antioxidant, it was then that many bakers adopted a practice of delaying the addition of salt. Fine table salt was used as it would dissolve quickly and so it could be added just 5 minutes prior to the end of mixing time. This was done with the use of intensive mixing methods with the intention to encourage maximum levels of oxidation and bleaching. This method also tends to facilitate the forming of gluten bonds during dough formation and results in a slight improvement in dough strength. However, this method also led to the decline in the taste of the bread baked. The common practice today in the production of bread i

Origin of "The French Croissant" The origin of the Croissant dates back to 1683 in Vienna, Austria, a time when the Austro-Hungarian empire was at war with the Turkish Empire. As history goes, the Turkish army was looking to enter the besieged city of Vienna through tunnels which were being dug under the fortification. But the Turks did not realise that there was a bakery in the basement near the walls, and the noise of digging had alerted the bakers working down there who had informed the Austro-Hungarian army of the approaching Turks ultimately resulting in the defeat of the Turkish army. In celebration of the victory, the bakers created a small roll in yeast-leavened sweet dough. The roll was made in the form of the crescent moon; the emblem that still appears on the Turkish flag, and thus the 'Croissant' was born. From its origins until about 1920, the so called Vienna croissant was made from un-laminated, non-flaky, yeast-raised sweet dough. Around t

SB Red Velvet Cake Mix is a complete mix made up of real cheese powder and has its natural red colour derived from beetroot powder. Using this special mix you can produce layer cakes, bar cakes and cupcakes for any occasion. These cakes go well with your favourite cream cheese fillings or white chocolates. Baker Recipe  for Red Velvet Cake SB RED VELVET CAKE MIX 1000 gm Fresh eggs 350 gm Vegetable Oil 50 gm - 100 gm Water 225 gm Baking Method Blend cake mix, eggs & water Mixing time 1 min slow & 4 min fast Add oil & mix for 1 min slow Baking temperature 180ºC - 200ºC Baking time 25 min - 30 min SwissBake  Is Leading Supplier, Exporter and Manufacturer of bakery ingredients across Asia, Middle East, Africa and Europe .

PZ - 50 Dough Conditioner - Specially Formulated Powdered Dough Conditioner For Pizza Crusts, Tortillas, Pie Crusts And Calzones  PZ-50 is a powdered dough conditioner specially formulated with natural ingredients like palm derived emulsifiers, reducing agents, sweet milk whey and latest enzymes. It makes your dough easier to work and stretch Benefits +   Reduces mixing time  +   Makes dough easier to process  +   Reduces shrinkage  +  Perfect crust texture & colour  +  Consistent results every time Thin Crust Pizza Baker Recipe  Flour                                                                   100 %    PZ-50 DOUGH CONDITIONER                                 5 % Oil                                                                        2 % Water                                                                   48 % - 55 % Dry Yeast                                                              2 % Baking Method Scale all ingredients into