How to Bake
To use our White Vienna (High Fibre) Dough, simply thaw the dough in the refrigerator (4°C) with retard cover for a period of 12 (minimum) – 20 hours (maximum). Remove from the refrigerator and proof. After proofing for approximately one hour, your dough will have risen to its optimal size and be ready for baking.
As a Suprima Bakeries customer, you’ll get access to our exclusive Suprima Bakeries method sheet library. This White Vienna (High Fibre) dough comes with its own method sheet which includes preparation instructions, baking instructions and finishing instructions for you to follow.
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