Baktem Special V

Storage

Storage

Store below 25°C in clean, dry conditions and protected from direct sunlight.

Shelf Life

Shelf Life

365 days

Type

Type

Carton

Allergens

Allergens

Contains: No added allergens, May be present due to shared equipment: gluten, milk and soy

Finished Product

Finished Product

Bread, Bread Roll

Ingredients

Group 1
Ingredient
KG
Bakers Flour
25.000
Salt
0.500
Bakels Extra 1% Improver
0.250
Baktem Special V
0.500
Bakels Instant Active Dried Yeast
0.250
Water (Variable)
15.500
Total Weight: 42.000

Yield

When using compressed yeast use 750 grams (3 times that of Instant Active Dried Yeast)

Method

BASIC WHITE BREAD AND ROLLS - (Using Baktem Special V)
1. Place all ingredients in the mixing bowl
2. Mix on slow speed for 2 minutes
3. Mix for approximately 5-7 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: 1-1.5% on flour

Nutritional Information

Type
Value
Energy (kJ)
2,560.00
Protein (g)
0.00
Fat- Total g
51.20
Fat - Saturated g
31.80
Carbohydrate (g)
45.00
Carbohydrate-Sugars g
44.60
Dietary Fibre g
0.00
Sodium mg
548.00

Ingredients

Sugar, Emulsifiers (471, 472e, 481), Vegetable Fat, Vegetable Oil (antioxidant (307)

Packaging

Code
Size
Type
Palletisation
171801
15 KG
Carton

Ingredients

Group 1
Ingredient
KG
Bakers Flour
25.000
Salt
0.500
Bakels Extra 1% Improver
0.250
Baktem Special V
0.500
Bakels Instant Active Dried Yeast
0.250
Water (Variable)
15.500
Total Weight: 42.000

Yield

When using compressed yeast use 750 grams (3 times that of Instant Active Dried Yeast)

Method

BASIC WHITE BREAD AND ROLLS - (Using Baktem Special V)
1. Place all ingredients in the mixing bowl
2. Mix on slow speed for 2 minutes
3. Mix for approximately 5-7 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: 1-1.5% on flour

Nutritional Information

Type
Value
Energy (kJ)
2,560.00
Protein (g)
0.00
Fat- Total g
51.20
Fat - Saturated g
31.80
Carbohydrate (g)
45.00
Carbohydrate-Sugars g
44.60
Dietary Fibre g
0.00
Sodium mg
548.00

Ingredients

Sugar, Emulsifiers (471, 472e, 481), Vegetable Fat, Vegetable Oil (antioxidant (307)

Packaging

Code
Size
Type
Palletisation
171801
15 KG
Carton