Reliability Innovation New Trends Technology

Suggested Recipe

Cheese Bread
Laboratory Preparation
A. Dough
CONTROL
FORMULA (using
buttermilk
powder)
weight, g

Using LACTOGEM
MB1406 (replacing
100% of
buttermilk
powder)
weight, g

200.0

200.0

34.0

34.0

Yeast

3.0

3.0

Improver

1.0

1.0

Salt

3.0

3.0

Buttermilk Powder

5.0

5.0

Shortening

9.0

9.0

Calcium propionate

0.6

0.6

Food color (optional)

0.1

0.1

90+ (vary)

90+ (vary)

CONTROL
FORMULA (using
buttermilk
powder)
weight, g

Using LACTOGEM
MB1406 (replacing
50% of buttermilk
powder)
weight, g

200.0

200.0

34.0

34.0

LACTOGEM MB1406*

3.0

3.0

Refined Sugar

1.0

1.0

Butter Compound

3.0

3.0

INGREDIENTS

Bread Flour
Washed Sugar

LACTOGEM MB1406*

Water
B. Coating

INGREDIENTS

Bread Flour
Buttermilk Powder

The information and recommendations contained herein are to the best of our knowledge reliable. However, nothing herein is to be construed as a
warranty or representation in respect of safety in use, efficacy or otherwise, including freedom from patent infringement. Users should make their
own tests for their particular purpose. We cannot accept any liability for any loss, damage or infringement arising from the use of the information
and recommendation contained herein.

Reliability Innovation New Trends Technology

Suggested Recipe
FORGEMS PRODUCT:
Lactogem MB1406

PROCEDURE:
DOUGH
1. Dry ingredients premix include the following: washed sugar, bread
improver, salt, buttermilk powder, and calcium propionate.
2. Dissolve the dry premix in water, add the flour and yeast.
3. Mix for 5 7 minutes.
4. Add shortening and mix until fully developed.
5. Form the dough into log shape (tip: ensure that the diameter of the dough
is uniform to have a uniform shape when cut) weigh each doughapproximate weight: 25 g
6. Submerge the dough into water to coat the dough into the prepared
coating.
7. Arrange the dough into the baking sheet and proof the coated dough for
90 minutes.
8. Bake at 150C- 160C for about 10-12 minutes.
9. Allow the cheese bread to cool completely. Pack on the desired packaging.
COATING
1. Weigh all the ingredients.
2. Mix all thoroughly all the ingredients except BUTTER
3. Once all the dry ingredients are mixed, add the butter until evenly

distributed. Transfer into air tight container until ready to use.

The information and recommendations contained herein are to the best of our knowledge reliable. However, nothing herein is to be construed as a
warranty or representation in respect of safety in use, efficacy or otherwise, including freedom from patent infringement. Users should make their
own tests for their particular purpose. We cannot accept any liability for any loss, damage or infringement arising from the use of the information
and recommendation contained herein.