Overview
A high viscosity, emulsified vegetable fat for bread and rolls. Brittex 2000V has been developed as economical bread fat compared to more expensive fats, while still retaining the desirable properties.
Brittex 2000 V
Storage
Below 25°C in clean dry conditions
Shelf Life
273 days
Type
Carton
Allergens
No added allergens
Ingredients
Group 1
Ingredient
KG
Bakers Flour
25.000
Salt
0.500
Bakels Extra 1% Improver
0.250
Brittex 2000V
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 Brittex 2000V)
1. Place all ingredients in the mixing bowl
2. Mix on slow speed for 2 minutes
3. Mix for approx. 5-7 minutes on fast speed until well-developed
4. Finished dough temperature 27-30°C
5. Allow dough to recover for 10 minutes
6. Divide and scale
7. Mould into required bread varieties
8. Proof for approximately 45-60 minutes
9. Bake 230°C for 30 minutes
Usage
Usage rate 2.0%
Nutritional Information
Type
Value
Energy (kJ)
1,540.00
Protein (g)
0.00
Fat- Total g
40.70
Fat - Saturated g
27.30
Carbohydrate (g)
2.10
Carbohydrate-Sugars g
2.00
Dietary Fibre g
0.00
Sodium mg
31.00
Ingredients
Water, Vegetable Fat, Emulsifier (471), Sugar, Acidity regulator (262), Vegetable Oil (antioxidant (307)), Colour (160a)
Packaging
Code
Size
Type
Palletisation
111501
15 KG
Carton
Ingredients
Group 1
Ingredient
KG
Bakers Flour
25.000
Salt
0.500
Bakels Extra 1% Improver
0.250
Brittex 2000V
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 Brittex 2000V)
1. Place all ingredients in the mixing bowl
2. Mix on slow speed for 2 minutes
3. Mix for approx. 5-7 minutes on fast speed until well-developed
4. Finished dough temperature 27-30°C
5. Allow dough to recover for 10 minutes
6. Divide and scale
7. Mould into required bread varieties
8. Proof for approximately 45-60 minutes
9. Bake 230°C for 30 minutes
Usage
Usage rate 2.0%
Nutritional Information
Type
Value
Energy (kJ)
1,540.00
Protein (g)
0.00
Fat- Total g
40.70
Fat - Saturated g
27.30
Carbohydrate (g)
2.10
Carbohydrate-Sugars g
2.00
Dietary Fibre g
0.00
Sodium mg
31.00
Ingredients
Water, Vegetable Fat, Emulsifier (471), Sugar, Acidity regulator (262), Vegetable Oil (antioxidant (307)), Colour (160a)
Packaging
Code
Size
Type
Palletisation
111501
15 KG
Carton
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