Bakels Quantum Plus Improver

Overview

A light yellow coloured powder. A bread improver used at 1.0% on flour weight.

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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
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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Head Office

33-47 Derby Street Silverwater NSW 2128