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White Tin Bread (Reduced Salt)


Flour 100% 10000 g
Sonplus Wit (white) » 3% 300 g
Yeast 2% 200 g
Proson Taste (salt reduction) » 1% 100 g
Salt 1% 100 g
Water approx. 54% 5400 g
Working method
Kneading Knead all ingredients into a smooth and well developed dough
Dough temperature Approx. 27ºC
Scale Dough pieces approx. 890 gram and rounding
Dough proof Approx. 40 minutes
Moulding Mould as a long loaf. Place the dough pieces into baking tins
Final proof Approx. 70 minutes
Baking Approx. 35 minutes at 235ºC
Extra information
Remarks By adding 1% of the Proson Taste, the salt dossage can be reduced to 25%. If the salt in your final product is reduced by more than 33%, then your product can be nammed as 'reduced salt' bread.
BRC Halal Kosher RSPO Skal

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