Overview
Bakels Dobrim 500 Improver is a basic bread improver for ‘no-time’ and fermented dough. Suitable for a wide range of bread including Lebanese pita pocket breads and pizza bases. Also ideal for continental and crusty breads.
Bakels Dobrim 500 Improver
Storage
Store below 25°C in clean, dry conditions and protected from direct sunlight.
Shelf Life
365 days
Type
Carton
Allergens
Contains: gluten May be present due to shared equipment: tree nuts, egg, milk, soy and sulphites
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)
961.00
Protein (g)
6.80
Fat- Total g
1.10
Fat - Saturated g
0.20
Carbohydrate (g)
47.00
Carbohydrate-Sugars g
0.80
Dietary Fibre g
3.10
Sodium mg
8.00
Ingredients
Wheat Flour, Mineral s (341, 516), Malt Flour, Antioxidant (ascorbic acid), Enzyme (amylase) (wheat)
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)
961.00
Protein (g)
6.80
Fat- Total g
1.10
Fat - Saturated g
0.20
Carbohydrate (g)
47.00
Carbohydrate-Sugars g
0.80
Dietary Fibre g
3.10
Sodium mg
8.00
Ingredients
Wheat Flour, Mineral s (341, 516), Malt Flour, Antioxidant (ascorbic acid), Enzyme (amylase) (wheat)
Packaging
Code
Size
Type
Palletisation
253302
8 KG
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