Overview
A light yellow coloured powder. A bread improver used at 1.0% on flour weight.
Bakels Quantum Plus 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
4.500
Water (Variable)
3.150
Rye Flour
0.500
Voltem
0.100
Bakels Fermdor RE
0.150
Iodised Salt
0.080
Bakels Instant Active Dried Yeast
0.075
Quantum Plus Improver
0.050
Bacom A100
-
Total Weight: 8.605
Yield
Fermdor RE used at 3% although it can be used at up to 6% with formulation modifications. Fermdor RE may be replaced with Fermdor GERM or Fermdor WM for a different flavour and aroma.Method
PREMIUM LIGHT RYE SANDWICH BREAD - (Using Quantum Plus Improver)
1. Place all ingredients in the mixing bowl
2. Mix dough to full development
3. Allow dough to rest for 5-10 minutes
4. Scale dough to desired weight and round up
5. Allow dough pieces to rest for 5-0 minutes
6. Mould dough pieces into shape and place into tin
7. Proof to optimum and bake at 220°C until baked. (Baking time and temperature will vary depending upon the oven used and the size and shape of the loaf).
Usage
Usage rate 1.0%
Nutritional Information
Type
Value
Energy (kJ)
1,900.00
Protein (g)
11.20
Fat- Total g
39.20
Fat - Saturated g
34.50
Carbohydrate (g)
20.60
Carbohydrate-Sugars g
0.30
Dietary Fibre g
3.90
Sodium mg
1,200.00
Ingredients
Emulsifier (481), Soy Flour, Wheat Flour, Mineral Salt (170), Vegetable Fat, Antioxidant (ascorbic acid), Enzyme (amylase)
Packaging
Code
Size
Type
Palletisation
195452
10 KG
Bag
Ingredients
Group 1
Ingredient
KG
Bakers Flour
4.500
Water (Variable)
3.150
Rye Flour
0.500
Voltem
0.100
Bakels Fermdor RE
0.150
Iodised Salt
0.080
Bakels Instant Active Dried Yeast
0.075
Quantum Plus Improver
0.050
Bacom A100
-
Total Weight: 8.605
Yield
Fermdor RE used at 3% although it can be used at up to 6% with formulation modifications. Fermdor RE may be replaced with Fermdor GERM or Fermdor WM for a different flavour and aroma.Method
PREMIUM LIGHT RYE SANDWICH BREAD - (Using Quantum Plus Improver)
1. Place all ingredients in the mixing bowl
2. Mix dough to full development
3. Allow dough to rest for 5-10 minutes
4. Scale dough to desired weight and round up
5. Allow dough pieces to rest for 5-0 minutes
6. Mould dough pieces into shape and place into tin
7. Proof to optimum and bake at 220°C until baked. (Baking time and temperature will vary depending upon the oven used and the size and shape of the loaf).
Usage
Usage rate 1.0%
Nutritional Information
Type
Value
Energy (kJ)
1,900.00
Protein (g)
11.20
Fat- Total g
39.20
Fat - Saturated g
34.50
Carbohydrate (g)
20.60
Carbohydrate-Sugars g
0.30
Dietary Fibre g
3.90
Sodium mg
1,200.00
Ingredients
Emulsifier (481), Soy Flour, Wheat Flour, Mineral Salt (170), Vegetable Fat, Antioxidant (ascorbic acid), Enzyme (amylase)
Packaging
Code
Size
Type
Palletisation
195452
10 KG
Bag
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