Bakels Quantum CL 1000 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: egg, milk and sulphites

Category

Category

Bread Improvers

Finished Product

Finished Product

Bread

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 numbers

Method

BASIC WHOTE BREAD AND ROLL - (Using Quantum CL Improver)
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)
18.40
Fat- Total g
7.00
Fat - Saturated g
1.20
Carbohydrate (g)
55.80
Carbohydrate-Sugars g
1.00
Dietary Fibre g
6.50
Sodium mg
32.00

Ingredients

Wheat Flour, Soy Flour, Antioxidant (ascorbic acid), Enzyme (amylase)

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 numbers

Method

BASIC WHOTE BREAD AND ROLL - (Using Quantum CL Improver)
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)
18.40
Fat- Total g
7.00
Fat - Saturated g
1.20
Carbohydrate (g)
55.80
Carbohydrate-Sugars g
1.00
Dietary Fibre g
6.50
Sodium mg
32.00

Ingredients

Wheat Flour, Soy Flour, Antioxidant (ascorbic acid), Enzyme (amylase)

Packaging

Code
Size
Type
Palletisation
195402
10 KG
Bag