PANATURA® starter dough is a long fermented wheat starter dough with a dough-like form that can be used in all yeast-raised bakery goods. PANATURA® starter dough is suitable for all well known dough and bakery systems such as delayed and interrupted fermentation methods and all parbaking, refrigeration, and deep-freezing systems.
PANATURA® starter dough can be added directly to the other raw materials during the production of the main dough, and bread improvers are no longer needed. The existing basic recipes can be retained on the following conditions:
The quantity of traditional starter dough or bread improver must be replaced completely by the recommended quantity of PANATURA® starter dough. All according to the type of main dough, this will vary between 3 and 6 percent of the flour quantity.
If the bread improver that is being replaced by PANATURA® contained other recipe ingredients such as milk powder, fat, or sugar, they have to be added in the necessary quantities.
The firmness of the dough has to be adjusted by changing the quantity of water added. This is particularly necessary when bread improvers with absorbent ingredients such as guar gum or gelatinised wheat flour are being replaced.
