Overview
A vegetable fat-based bread dough emulsifier providing extra volume and softness. Designed for bread and rolls.
Baktem Special V
Storage
Store below 25°C in clean, dry conditions and protected from direct sunlight.
Shelf Life
365 days
Type
Carton
Allergens
Contains: no added allergens, May be present due to shared equipment: gluten, milk, soy and sulphites
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)
2,570.00
Protein (g)
0.00
Fat- Total g
48.30
Fat - Saturated g
29.30
Carbohydrate (g)
47.80
Carbohydrate-Sugars g
44.70
Dietary Fibre g
0.00
Sodium mg
470.00
Ingredients
Sugar, Vegetable Fat, Emulsifiers (471, 472e, 481), 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)
2,570.00
Protein (g)
0.00
Fat- Total g
48.30
Fat - Saturated g
29.30
Carbohydrate (g)
47.80
Carbohydrate-Sugars g
44.70
Dietary Fibre g
0.00
Sodium mg
470.00
Ingredients
Sugar, Vegetable Fat, Emulsifiers (471, 472e, 481), Vegetable Oil (antioxidant (307))
Packaging
Code
Size
Type
Palletisation
171801
15 KG
Carton
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