Overview
Yellowish coloured emulsified fat. Economically priced emulsified vegetable fat for bread.
Below 25°C in clean dry conditions
273 days
Carton
No added allergens
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 rate 2.0%
Water, Vegetable Fat, Emulsifier (471), Sugar, Acidity regulator (262), Vegetable Oil (antioxidant (307)), Colour (160a)
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 rate 2.0%
Water, Vegetable Fat, Emulsifier (471), Sugar, Acidity regulator (262), Vegetable Oil (antioxidant (307)), Colour (160a)