Additional water may be added during the first 2 minutes of mixing to optimum absorption as determined by observation. Yeast and flour are mixed for 30 seconds prior to the additional of other ingredients. This time is not included as part of the bake mix time. Sugar and salt are added in solution. Shortening is melted Crisco, a vegetable shortening, and is added by volume.
Milk is nonfat dry milk and added as a solid to the flour.
Malt is added as a dispersed mixture in water. Potassium bromate is an optional ingredient and is added as a water mixture. Usual levels are 0 to 15 ppm. With wheat breeder samples, the bromate level is optimized for each flour sample. The initial bake is usually done at 0 to 10 ppm.