Fiesta Corn

With an ever growing trend for food from South America, the distinctive taste and aroma of this mix enables the baker to create a wide range tasty products that will impress and delight.

How to use


kg grms %
Flour (bakers) 16 000 50
Fiesta Corn 16 000 50
Yeast 0 960 3
Water 16 640 52
Total dough weight 49 600



Mix 2 minutes slow speed and 10 minutes fast speed using spiral

Dough temperature: 26°C - 27°C

Bulk fermentation: 8 minutes

Intermediate proof: 15 minutes

Final Proof: 50 minutes

Proof temperature: 30°C

Relative humidity: 85%

Bake temperature: 232°C (450°F)

Bake time: 30 minutes

Bake with steam


Product Weight / Volume Code
Fiesta Corn 16kg bag 01917
Fiesta Corn