Instaferm® Pita Dough

Ingredients

In Baker’s Percent: (%)

• White Flour – 100%
• Water – 60%
• Salt – 2%
• Malt Powder – 5%
• Fermaid FLB – 1%
• Instaferm Red with AA – 1.5%

Method

1. Mix dry ingredients 1 minute low. Add water and mix until full development. Dough temp ~30 degrees Celsius.
2. Rest dough for 30 minutes before dividing 80 grams, and round.
3. Sheet with Roll-Fix to 1.5 mm thickness and rest at room temperature for 30 minutes. Make sure they don’t dry.
4. Bake in Pavailler at 300°C no steam with floor at 70% and ceiling at 100%. Bake until gold coloration and don’t over bake around 1 minute and 30 sec.
5. Cool pitas on elevated racks until room temperature.