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Cottage Series Commercial Baking Bread Mixes
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Finally!... yeast activated, dough based, single proof and bake style gluten free bread mixes for small commercial bakeries.
These mixes are designed to produce very good volume, smooth top, fine textured white bread loaves and rolls in small commercial bakeries using dough hook style mixers, proofing cabinets and a variety of ovens.
The breads have flexible texture, light golden brown crust and have good keeping qualities (two days plus... see below), good reforming ability and very good freezing/thawing characteristics for a gluten free bread.
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Being a true flexible dough, the mixes are ideal for free-standing Vienna or cob style loaves, rolls and buns in shallow tins or on suitable flat surfaces.
Good results can also be had in heavy bakers tins... see below.
Very good oven spring results from minimum usage of either fresh or dry active yeast.
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We currently offer two white mix versions
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• The High-Tin Mix
• The Longer-Life Mix
The High-Tin Mix has been optimized for better visual presentation for all loaves, bun and rolls including loaves in high sided bakers tins. This mix offers reasonable keeping quality and is suitable for sandwiches for up to about 18 hours before recommended reforming and longer for general eating.
The Longer-Life Mix has been optimized for keeping and makes excellent free-form loaves and rolls with very good low pan results also. This mix offers good keeping quality and is suitable for sandwiches for up to 36 hours before recommended reforming and longer for general eating. While high sided bakers tins may also be used with this mix, some degree of loaf side suck is to be expected on cooling which may reduce the visual appeal for display purposes.
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These mixes provide excellent value as they create high volume loaves and rolls. 1kg of mix will produce three large Vienna style loaves with a baked, cooled weight of around 680gm each.
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FG Roberts will soon have a multiseed/multigrain mix available. Alternately, bakers are able to add a variety of seeds/grains to the mixes to produce their own customized 'seeded' or 'multigrain' loaves.
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The mixes respond well to the addition of chopped dried fruit, cinnamon and spices to produce high quality sweet loaves and buns... including Easter Buns!
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| No artificial preservatives
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We do not have any preservatives in the mix and we recommend bakers add the small quantity of white vinegar in the recipe to the liquid ingredients to help extend the shelf life of baked goods to approximately four days at ambient room temperature.
We have no information on the bread’s response to modified atmosphere packaging at this stage.
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| No typical gluten free aftertaste!
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There is no noticeable after-taste of milk powder, egg, or other chemical additives or flavours.
The cooled loaves have excellent freezing and thawing characterics for at least two weeks.
Reforming (microwave refreshing) results in restoration of the flexibility to, and apparent freshness of, the retrograding bread slices - for a further day’s usage if kept air tight.
Equipment cleanup is extremely easy as the wet dough will dissolve in water over a short period of soaking.
The process involves:
FRESH YEAST
- Mixing stage (As the mix is a short cycle, to guarantee best dissipation of yeast through the mix, it is recommended that yeast should be added to the liquid to allow it to dissolve before the mixing cycle.)
- Scaling and shaping
- Proofing stage (a single proof only is required)
- Baking
DRY ACTIVE YEAST
- Pre-dissolving of the granular yeast is required to enable rapid dissipation through the dough which enables a single fine textured rise. This can be done in the warm water along with the oil and white vinegar and usually takes no more than three minutes with light agitation. Failure to do this may result in coarse texture and lower rising of doughs.
- Mixing stage
- Scaling and shaping
- Proofing stage (a single proof only is required)
- Baking
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Ideal Proofing conditions 30°C at 80% humidity
The dough should double to triple in volume during proofing.
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Approximately 30 minutes for rolls and up to one hour for large loaves.
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A further increase in loaf volume will result from oven spring:
Fresh yeast = 20 to 30% volume increase.
Note: Large holes may appear in loaves with overproofing of fresh yeast doughs.
Dry active yeast = 15 to 20% volume increase.
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High top loaves = 50 minutes at 210°C
Vienna style loaves = 40 to 45 minutes at 210°C
Rolls and buns = 25 to 30 minutes at 210°C
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Loaves should be removed from tins soon after baking and cooled on appropriate racks enabling air to circulate evenly around loaves. Crusts exit the oven quite hard and crisp but soften substantially at the sides (tinned loaves only) on cooling. Slicing of any kind should not be attempted for at least one hour.
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At this stage we are unable to determine suitability for slicing of fresh bread with industrial slicers. Domestic electric knife experience would indicate some blade crumb sticking is evident if sliced before 10 hours cooling. However, several slices can be achieved between blade wipes.
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| Toasting ability is a little longer than equivalent wheat breads but this is less of an issue than with most current batter-style mixes available.
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