Bakels Extra 1% Improver

Storage

Storage

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

Shelf Life

Shelf Life

365 days

Type

Type

Bag

Allergens

Allergens

Contains: Gluten and Soy- May be present due to shared equipment: tree nuts, egg, milk, sulphites and sesame

Category

Category

Bread Improvers

Finished Product

Finished Product

Bread, Bread Roll

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)
1800
Protein (g)
14.3
Fat- Total g
31..3
Fat - Saturated g
19.9
Carbohydrate (g)
20
Carbohydrate-Sugars g
0.6
Dietary Fibre g
4.9
Sodium mg
642

Ingredients

Soy Flour, Mineral Salts (170, 516), Emulsifier (472e, 481), Vegetable Fat, Antioxidant (ascorbic acid), Enzyme (amylase), 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)
1800
Protein (g)
14.3
Fat- Total g
31..3
Fat - Saturated g
19.9
Carbohydrate (g)
20
Carbohydrate-Sugars g
0.6
Dietary Fibre g
4.9
Sodium mg
642

Ingredients

Soy Flour, Mineral Salts (170, 516), Emulsifier (472e, 481), Vegetable Fat, Antioxidant (ascorbic acid), Enzyme (amylase), Raising agent (920)

Packaging

Code
Size
Type
Palletisation
197201
15 KG
Bag