Bakels Dobrim 500 Improver

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

Category

Category

Bread Improvers

Finished Product

Finished Product

Bread, Bread Roll

Ingredients

Group 1
Ingredient
KG
Bakers Flour
25.000
Salt
0.500
Dobrim 500
0.125
Emulmax 750/200
0.200
Bakels Instant Active Dried Yeast
0.250
Water (Variable)
15.500
Total Weight: 41.575

Yield

Alternative fats: Brittex 2000V (2%), Masterfat Supreme V (1%), Baktem Special V (2%), Eminex V (2%)

Method

BASIC WHITE BREAD AND ROLLS - (Using Dobrim 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
5. Allow dough to recover for 10 minutes
6. Divide and scale
7. Allow dough to recover for 10 minutes
8. Mould into required bread varieties
9. Proof for approx. 45-60 minutes
10. Bake 230°C for 30 minutes

Usage

Usage Rate 0.3% to 0.5%

Nutritional Information

Type
Value
Energy (kJ)
961
Protein (g)
6.8
Fat- Total g
1.1
Fat - Saturated g
0.2
Carbohydrate (g)
47
Carbohydrate-Sugars g
0.8
Dietary Fibre g
3.1
Sodium mg
8

Ingredients

Wheat Flour, Mineral s (341, 516), Malt Flour, Antioxidant (ascorbic acid), Enzyme (amylase)

Packaging

Code
Size
Type
Palletisation
253302
8 KG

Ingredients

Group 1
Ingredient
KG
Bakers Flour
25.000
Salt
0.500
Dobrim 500
0.125
Emulmax 750/200
0.200
Bakels Instant Active Dried Yeast
0.250
Water (Variable)
15.500
Total Weight: 41.575

Yield

Alternative fats: Brittex 2000V (2%), Masterfat Supreme V (1%), Baktem Special V (2%), Eminex V (2%)

Method

BASIC WHITE BREAD AND ROLLS - (Using Dobrim 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
5. Allow dough to recover for 10 minutes
6. Divide and scale
7. Allow dough to recover for 10 minutes
8. Mould into required bread varieties
9. Proof for approx. 45-60 minutes
10. Bake 230°C for 30 minutes

Usage

Usage Rate 0.3% to 0.5%

Nutritional Information

Type
Value
Energy (kJ)
961
Protein (g)
6.8
Fat- Total g
1.1
Fat - Saturated g
0.2
Carbohydrate (g)
47
Carbohydrate-Sugars g
0.8
Dietary Fibre g
3.1
Sodium mg
8

Ingredients

Wheat Flour, Mineral s (341, 516), Malt Flour, Antioxidant (ascorbic acid), Enzyme (amylase)

Packaging

Code
Size
Type
Palletisation
253302
8 KG