Cassava bread

Baking ingredients company South Bakels has produced a recipe for the production of white bread using 30% cassava and 70% white-bread flours.
Cassava flour is increasingly being used in bread mixes in African countries.
Walter Chadim, export manager of South Bakels, says the recipe, which includes the improver Dobrim Extra, produces a Baking ingredients company South Bakels has produced a recipe for the production of white bread using 30% cassava and 70% white-bread flours.
Cassava flour is increasingly being used in bread mixes in African countries.
Walter Chadim, export manager of South Bakels, says the recipe, which includes the improver Dobrim Extra, produces a good-quality bread. However, as cassava has higher water absorption than wheat flour, baking takes longer.
The recipe consists of white-bread flour (70%), cassava flour (30%), salt, Dobrim Extra, sugar, master fat, instant dried yeast and water.
In a mixture of a total of 9.36kg (including water), producing 13 loaves of 700g, the 10g of Dobrim Extra costs only USc4.5 Chadim: Tel +27-11-673-2100; wsbakels.co.za c@