Overview
A light yellow coloured powder. Good level of emulsifier for ‘no-time’ dough.
Bakels Extra 1% 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
Bakels Extra 1% Improver
0.250
Emulmax 750/200
0.200
Bakels Instant Active Dried Yeast
0.250
Water (Variable)
15.500
Total Weight: 41.700
Method
BASIC WHITE BREAD AND ROLLS - (Using Bakels Extra 1% Improver)
1. Place all ingredients in the mixing bowl
2. Mix on slow speed for 2 minutes
3. Mix for approx. 5-7 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. Mould into required bread varieties
8. Proof for approximately 45-60 minutes
9. Bake 230°C for 30 minutes
10. Alternative fats: Brittex 2000V (2%), Masterfat Supreme V (1%), Baktem Special V (2%), Eminiex V (2%)
Usage
Usage rate 1.0%
Nutritional Information
Type
Value
Energy (kJ)
1,800.00
Protein (g)
14.30
Fat- Total g
31.00
Fat - Saturated g
19.90
Carbohydrate (g)
20.00
Carbohydrate-Sugars g
0.60
Dietary Fibre g
4.90
Sodium mg
642.00
Ingredients
Soy Flour, Mineral Salts (170, 516), Emulsifier (472e, 481), Vegetable Fat, Antioxidant (ascorbic acid), Enzyme (amylase) (wheat), Raising agent (920)
Packaging
Code
Size
Type
Palletisation
197201
15 KG
Bag
Ingredients
Group 1
Ingredient
KG
Bakers Flour
25.000
Salt
0.500
Bakels Extra 1% Improver
0.250
Emulmax 750/200
0.200
Bakels Instant Active Dried Yeast
0.250
Water (Variable)
15.500
Total Weight: 41.700
Method
BASIC WHITE BREAD AND ROLLS - (Using Bakels Extra 1% Improver)
1. Place all ingredients in the mixing bowl
2. Mix on slow speed for 2 minutes
3. Mix for approx. 5-7 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. Mould into required bread varieties
8. Proof for approximately 45-60 minutes
9. Bake 230°C for 30 minutes
10. Alternative fats: Brittex 2000V (2%), Masterfat Supreme V (1%), Baktem Special V (2%), Eminiex V (2%)
Usage
Usage rate 1.0%
Nutritional Information
Type
Value
Energy (kJ)
1,800.00
Protein (g)
14.30
Fat- Total g
31.00
Fat - Saturated g
19.90
Carbohydrate (g)
20.00
Carbohydrate-Sugars g
0.60
Dietary Fibre g
4.90
Sodium mg
642.00
Ingredients
Soy Flour, Mineral Salts (170, 516), Emulsifier (472e, 481), Vegetable Fat, Antioxidant (ascorbic acid), Enzyme (amylase) (wheat), Raising agent (920)
Packaging
Code
Size
Type
Palletisation
197201
15 KG
Bag
