Overview
A balanced, clean label improver blend for all bread, roll and bun types. Improved volume, texture and crumb softness and can increase water absorption. Provides excellent processing tolerance.
Bakels Quantum CL 1000 Improver
Storage
Store below 25°C in clean, dry conditions and protected from direct sunlight.
Shelf Life
365 days
Type
Bag
Allergens
Contains: wheat, gluten, soy, May be present due to shared equipment: egg, milk and sulphites
Ingredients
Group 1
Ingredient
KG
Bakers Flour
25.000
Salt
0.500
Quantum CL 1000 Improver
0.250
Bakels Instant Active Dried Yeast
0.250
Canola Oil RBD
0.250
Water (Variable)
16.000
Total Weight: 42.250
Yield
NOTE: For added softness CANOLA OIL can be substituted with EMULMAX 1000V (1%). VOLTEM (2%) or EMULMAX 750/200 (0.5%). Substitutes require additive numbersMethod
Basic White Bread and Rolls
1. Place all ingredients into mixing bowl
2. Mix on slow speed for 2 minutes
3. Mix for approximately 6-8 minutes on fast speed until well-developed
4. Finished dough temperature 27-30°C
5. Allow dough to recover for 10 minutes. Divide and Scale
6. Allow dough to recover for 10 minutes. Mould into required bread varieties
7. Proof for approx 45-60 minutes
8. Bake at 230°C for 30 minutes
Usage
Usage rate 1.0%
Nutritional Information
Type
Value
Energy (kJ)
1,550.00
Protein (g)
18.30
Fat- Total g
7.00
Fat - Saturated g
1.20
Carbohydrate (g)
56.00
Carbohydrate-Sugars g
1.00
Dietary Fibre g
6.50
Sodium mg
22.00
Ingredients
Wheat Flour, Soy Flour, Antioxidant (ascorbic acid), Enzyme (amylase) (wheat)
Packaging
Code
Size
Type
Palletisation
195402
10 KG
Bag
Ingredients
Group 1
Ingredient
KG
Bakers Flour
25.000
Salt
0.500
Quantum CL 1000 Improver
0.250
Bakels Instant Active Dried Yeast
0.250
Canola Oil RBD
0.250
Water (Variable)
16.000
Total Weight: 42.250
Yield
NOTE: For added softness CANOLA OIL can be substituted with EMULMAX 1000V (1%). VOLTEM (2%) or EMULMAX 750/200 (0.5%). Substitutes require additive numbersMethod
Basic White Bread and Rolls
1. Place all ingredients into mixing bowl
2. Mix on slow speed for 2 minutes
3. Mix for approximately 6-8 minutes on fast speed until well-developed
4. Finished dough temperature 27-30°C
5. Allow dough to recover for 10 minutes. Divide and Scale
6. Allow dough to recover for 10 minutes. Mould into required bread varieties
7. Proof for approx 45-60 minutes
8. Bake at 230°C for 30 minutes
Usage
Usage rate 1.0%
Nutritional Information
Type
Value
Energy (kJ)
1,550.00
Protein (g)
18.30
Fat- Total g
7.00
Fat - Saturated g
1.20
Carbohydrate (g)
56.00
Carbohydrate-Sugars g
1.00
Dietary Fibre g
6.50
Sodium mg
22.00
Ingredients
Wheat Flour, Soy Flour, Antioxidant (ascorbic acid), Enzyme (amylase) (wheat)
Packaging
Code
Size
Type
Palletisation
195402
10 KG
Bag
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