Advance 1000 Improver

Storage

Storage

Store below 25°C in clean, dry conditions and protected from direct sunlight.

Shelf Life

Shelf Life

365 days

Type

Type

Bag

Allergens

Allergens

Contains: gluten and soy May be present due to shared equipment: tree nuts, egg, milk and sulphites

Category

Category

Bread Improvers

Finished Product

Finished Product

Bread

Ingredients

Group 1
Ingredient
KG
Bakers Flour
25.000
Salt
0.500
Advance 100
0.250
Bakels Instant Active Dried Yeast
0.250
Canola Oil RBD
0.250
Water (Variable)
15.500
Total Weight: 41.750

Yield

Note: For added softness and shelf life; CANOLA OIL can be substituted with EMULMAX 1000V (1%) voltem (2%) of EMULMAX 750/200 (0.5%)

Method

BREAD - (Using Advance 1000)
1. Place all ingredients in the mixing bowl
2. Mix on slow speed for 2 minutes
3. Mix for approx. 6-8 minutes on top speed until well-developed
4. Finished dough temperature 27-30°C
5. Allow dough to recover for 10 minutes
6. Mould into required bread varieties
7. Proof for approximately 45-60 minutes
8. Bake 230°C for 30 minutes.

Usage

Usage Rate 1.0%

Nutritional Information

Type
Value
Energy (kJ)
1730
Protein (g)
22
Fat- Total g
14.2
Fat - Saturated g
5.7
Carbohydrate (g)
45.9
Carbohydrate-Sugars g
4.2
Dietary Fibre g
7.7
Sodium mg
35

Ingredients

Soy Flour, Wheat Flour, Vegetable Fat, Dextrose, Antioxidant (ascorbic acid), Enzyme (amylase)

Packaging

Code
Size
Type
Palletisation
253352
12.5 KG
Bag

Ingredients

Group 1
Ingredient
KG
Bakers Flour
25.000
Salt
0.500
Advance 100
0.250
Bakels Instant Active Dried Yeast
0.250
Canola Oil RBD
0.250
Water (Variable)
15.500
Total Weight: 41.750

Yield

Note: For added softness and shelf life; CANOLA OIL can be substituted with EMULMAX 1000V (1%) voltem (2%) of EMULMAX 750/200 (0.5%)

Method

BREAD - (Using Advance 1000)
1. Place all ingredients in the mixing bowl
2. Mix on slow speed for 2 minutes
3. Mix for approx. 6-8 minutes on top speed until well-developed
4. Finished dough temperature 27-30°C
5. Allow dough to recover for 10 minutes
6. Mould into required bread varieties
7. Proof for approximately 45-60 minutes
8. Bake 230°C for 30 minutes.

Usage

Usage Rate 1.0%

Nutritional Information

Type
Value
Energy (kJ)
1730
Protein (g)
22
Fat- Total g
14.2
Fat - Saturated g
5.7
Carbohydrate (g)
45.9
Carbohydrate-Sugars g
4.2
Dietary Fibre g
7.7
Sodium mg
35

Ingredients

Soy Flour, Wheat Flour, Vegetable Fat, Dextrose, Antioxidant (ascorbic acid), Enzyme (amylase)

Packaging

Code
Size
Type
Palletisation
253352
12.5 KG
Bag