Overview
A light yellow powder. Economical enzyme based improver for ‘no- time’ dough and par bake products. Minimal additive numbers required.
Advance 500 Improver
Storage
Store below 25°C in clean, dry conditions and protected from direct sunlight.
Shelf Life
365 days
Type
Bag
Allergens
Contains: gluten and soy May be present due to shared equipment: egg, milk and sulphites
Ingredients
Group 1
Ingredient
KG
Bakers Flour
25.000
Salt
0.500
Advance 500
0.125
Bakels Instant Active Dried Yeast
0.250
Canola Oil RBD
0.250
Water (Variable)
15.500
Total Weight: 41.625
Yield
Note: For added softness and shelf life BAKELS CANOLA OIL can be substituted with EMULMAX 1000V (1%), VOLTEM (2%) or EMULMAX 750/200 (0.5%)Method
BREAD - (Using Advance 500)
1. Place all ingredients in the mixing bowl
2. Mix on slow speed for 2 minutes
3. Mix for approx. 6-8 minutes on fast speed until well-developed
4. Finished dough temperature 27-30°C. Allow dough to recover for 10 minutes
5. Mould into required bread varieties
6. Proof for approx. 45-60 minutes
7. Bake 230°C for 30 minutes
Usage
Usage Rate 0.5%
Nutritional Information
Type
Value
Energy (kJ)
1,550.00
Protein (g)
18.30
Fat- Total g
5.70
Fat - Saturated g
0.90
Carbohydrate (g)
58.20
Carbohydrate-Sugars g
1.40
Dietary Fibre g
5.10
Sodium mg
35.00
Ingredients
Wheat Flour, Soy Flour, Antioxidant (ascorbic acid), Enzyme (amylase) (wheat)
Packaging
Code
Size
Type
Palletisation
253555
12.5 KG
Bag
Ingredients
Group 1
Ingredient
KG
Bakers Flour
25.000
Salt
0.500
Advance 500
0.125
Bakels Instant Active Dried Yeast
0.250
Canola Oil RBD
0.250
Water (Variable)
15.500
Total Weight: 41.625
Yield
Note: For added softness and shelf life BAKELS CANOLA OIL can be substituted with EMULMAX 1000V (1%), VOLTEM (2%) or EMULMAX 750/200 (0.5%)Method
BREAD - (Using Advance 500)
1. Place all ingredients in the mixing bowl
2. Mix on slow speed for 2 minutes
3. Mix for approx. 6-8 minutes on fast speed until well-developed
4. Finished dough temperature 27-30°C. Allow dough to recover for 10 minutes
5. Mould into required bread varieties
6. Proof for approx. 45-60 minutes
7. Bake 230°C for 30 minutes
Usage
Usage Rate 0.5%
Nutritional Information
Type
Value
Energy (kJ)
1,550.00
Protein (g)
18.30
Fat- Total g
5.70
Fat - Saturated g
0.90
Carbohydrate (g)
58.20
Carbohydrate-Sugars g
1.40
Dietary Fibre g
5.10
Sodium mg
35.00
Ingredients
Wheat Flour, Soy Flour, Antioxidant (ascorbic acid), Enzyme (amylase) (wheat)
Packaging
Code
Size
Type
Palletisation
253555
12.5 KG
Bag
