A powder bread improver that contains state-of-the-art enzymes and emulsifiers for optimum performance, particularly for frozen dough and parbaked products. For superior dough processing tolerance, volume and crumb softness. Good level of emulsifier for ‘no-time’ dough.
Store below 25°C in clean, dry conditions and protected from direct sunlight.
365 days
Bag
Contains: wheat, gluten, soy, May be present due to shared equipment: egg, milk and sulphites
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 rate 1.0%
Soy Flour, Mineral Salts (170, 516), Emulsifier (472e, 481), Vegetable Fat, Antioxidant (ascorbic acid), Enzyme (amylase) (wheat), Raising agent (920)
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 rate 1.0%
Soy Flour, Mineral Salts (170, 516), Emulsifier (472e, 481), Vegetable Fat, Antioxidant (ascorbic acid), Enzyme (amylase) (wheat), Raising agent (920)
