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 bre...

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                         ...

Swiss Bake   French style flours  are traditionally milled by artisan millers and the entire flour range is produced from imported French grown wheat or with a blend of locally grown equivalent wheat varieties. These quality flours from us are a result of our dedication and passion for well-crafted flour.  Each year we produce only a limited quantity of each refined flour on order estimates from our most demanding chefs and bakers. French classification for flour  is based on the resulting amount of residue after processing 10 kg of flour in a 600º C furnace.   T45  or  Type 45  is the lowest and whitest flour with only around 45 grams of mineral contents left after the burning process and no part of the bran (outer enveloping shell of the grain) remaining. Similarly,  T150  has around 150 grams of mineral contents and is considered as whole-wheat flour due to high bran leftover.  Pure  French style flour , perfect ...

SwissBake Multigrain bread is a type of bread prepared with two or more types of grain. Grains used include barley , flax , millet , oats , wheat , and whole-wheat flour , among others. Some varieties include edible seeds in their preparation, such as flaxseed , quinoa , pumpkin seeds , and sunflower seeds . Multi-Grain Bread Premix is a convenient mix to make excellent quality whole wheat bread . This SwissBake Brown BreadPremix has a selected blend of grains and flours perfect for bread and rolls .  Baker Recipe  for Multigrain Bread Wheat flour 750 gm SB MULTSKORN BROT 25 250 gm Water 580 gm - 600 gm Fresh Yeast / Dry Yeast 40 gm / 15 gm Baking Method Mixing time (approx) 4 min slow & 6 min fast Dough temperature 24ºC to 26ºC Bulk fermentation time 30 min Scaling weight 500 gm Intermediate proof Not required Final proof 40 min under 75% humidity and temperature of 30ºC Baking temperature 230ºC under falling temp of 200ºC Baking time 4...

SwissBake Gluten free Cake and Muffin mix is a complete versatile mix for the production of various gluten free sweet baked goods like muffins, cake and cookies.  SB-Fit  Gluten free Cake and Muffin mix make muffins and cakes as delicious as the original wheat flour varieties.  Benefits +    Versatile production possibilities +    Perfect batter consistency +    As delicious as the original with flour +    Simple and reliable production Baker Recipe  for Gluten Free Muffins - Vanilla SB-Fit Muffin Mix 1000 gm Whole Eggs 650 gm Sunflower Oil 350 gm Water 200 gm Baking Method Mix on fast speed 5 min Bake @ 180ºC 20 - 25 min