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 Intermediate Moisture Test
Formulas:
Cajun Croutons
with TABASCO®
brand Processor's Blend
Liven up the usual soup and salad lunch.
Ingredients
| TABASCO® brand Processor's
Blend |
1.12% |
| Water, warm |
8.61% |
| Yeast |
1.89% |
| Flour, bread |
50.02% |
| Sugar |
2.24% |
| Salt |
1.72% |
| Parmesan Cheese, grated |
1.37% |
| Garlic Powder |
0.43% |
| Oregano, leaf |
0.05% |
| Basil, leaf |
0.09% |
| Onion Powder |
0.52% |
| Parsley, flakes |
0.09% |
| Butter |
2.58% |
| Buttermilk, room temperature |
29.27% |
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| Total % by Weight |
100.00% |
Manufacturing Procedures
- Add yeast to warm water and let sit 10-15 minutes.
- Hold out some of the flour for addition during kneading, Cut butter into flour.
- Add all herbs, salt and cheese to flour mixture, blending well.
- Add all liquid ingredients to flour and herbs; mix to shape ball, and knead
for 7 minutes.
- Cover and let rise for 1 hour, punch down, put into loaf pan, cover and let
rise 40 minutes.
- Bake 40 to 50 minutes in 350° F oven, let cool.
- Use crouton cutter to cut loaf into croutons.
- Bake until desired moisture level is reached.
- Package in moisture proof (foil) film.
Back to all Intermediate Moisture Test Formulas
Test Formula Disclaimer
The information presented is based on laboratory work
and is, to the best of our knowledge, true and accurate. However, since the exact
conditions under which this information or our products may be used is beyond
our control, any recommendations or suggestions are made without warranty of any
kind, either expressed or implied. Users are urged to make their own tests and
investigations to determine the effectiveness of the products in their process
and products, and to prevent any possible patent liability arising out of such
use. Use as an ingredient does not confer rights to use the TABASCO®
trademark or servicemark in packaging and marketing materials without the express
written consent of McIlhenny Company
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