Bacom A100

Storage

Storage

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

Shelf Life

Shelf Life

365 days

Type

Type

Carton

Allergens

Allergens

Contains: soy May be present due to shared equipment: gluten and milk

Finished Product

Finished Product

Bread

Ingredients

Group 1
Ingredient
KG
Bakers Flour
4.500
Water (Variable)
3.150
Rye Flour
0.500
Voltem
0.100
Bakels Fermdor RE
0.150
Iodised Salt
0.080
Bakels Instant Active Dried Yeast
0.075
Quantum Plus Improver
0.050
Bacom A100
0.025
Total Weight: 8.630

Yield

Fermdor RE used at 3% although it can be used at up to 6% with formulation modifications. Fermdor RE may be replaced with Fermdor GERM or Fermdor WM for a different flavour and aroma

Method

PREMIUM LIGHT RYE SANDWICH BREAD - (Using Bacom A100)
1. Place all ingredients into mixing bowl
2. Mix Dough to full development
3. Allow dough to rest for 5-10 minutes
4. Scale dough to desired weight and round up
5. Allow dough pieces to rest for 5-10 minutes
6. Mould dough pieces into shape and place into tin
7. Proof to optimum and bake at 220°C until baked. (Baking time and temperature will vary depending upon the oven used and the size and shape of the loaf)

Usage

Bread (most types): 0.5-1.5%
Bun goods: 0.5-2.0%

Nutritional Information

Type
Value
Energy (kJ)
1,040.00
Protein (g)
0.00
Fat- Total g
27.80
Fat - Saturated g
26.50
Carbohydrate (g)
0.80
Carbohydrate-Sugars g
0.00
Dietary Fibre g
0.00
Sodium mg
80.00

Ingredients

Water, Emulsifiers (322 soy, 471), Acidity regulators (260,262)

Packaging

Code
Size
Type
Palletisation
218001
15 KG
218003
20 KG
Pail

Ingredients

Group 1
Ingredient
KG
Bakers Flour
4.500
Water (Variable)
3.150
Rye Flour
0.500
Voltem
0.100
Bakels Fermdor RE
0.150
Iodised Salt
0.080
Bakels Instant Active Dried Yeast
0.075
Quantum Plus Improver
0.050
Bacom A100
0.025
Total Weight: 8.630

Yield

Fermdor RE used at 3% although it can be used at up to 6% with formulation modifications. Fermdor RE may be replaced with Fermdor GERM or Fermdor WM for a different flavour and aroma

Method

PREMIUM LIGHT RYE SANDWICH BREAD - (Using Bacom A100)
1. Place all ingredients into mixing bowl
2. Mix Dough to full development
3. Allow dough to rest for 5-10 minutes
4. Scale dough to desired weight and round up
5. Allow dough pieces to rest for 5-10 minutes
6. Mould dough pieces into shape and place into tin
7. Proof to optimum and bake at 220°C until baked. (Baking time and temperature will vary depending upon the oven used and the size and shape of the loaf)

Usage

Bread (most types): 0.5-1.5%
Bun goods: 0.5-2.0%

Nutritional Information

Type
Value
Energy (kJ)
1,040.00
Protein (g)
0.00
Fat- Total g
27.80
Fat - Saturated g
26.50
Carbohydrate (g)
0.80
Carbohydrate-Sugars g
0.00
Dietary Fibre g
0.00
Sodium mg
80.00

Ingredients

Water, Emulsifiers (322 soy, 471), Acidity regulators (260,262)

Packaging

Code
Size
Type
Palletisation
218001
15 KG
218003
20 KG
Pail