Merita V MB

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

Ingredients

Group 1
Ingredient
KG
Bakers Flour
10.000
Bakels Sweet Dough Concentrate
3.000
Castor Sugar
1.700
Merita V
0.500
Gluten
0.150
Bakels Instant Active Dried Yeast
0.450
Water (Variable)
6.400
Total Weight: 22.200
Group 2
Ingredient
KG
Butter
1.500
Total Weight: 1.500

Yield

Reduce yeast by approximately 1% (ie. usage rate 3.5%) on flour if using a sugar tolerant instant active dried yeast. Sugar tolerant yeast is recommended due to the high sugar dough system.

Method

ASIAN SWEET BREAD - ( Using Merita V)
1. Place Group 1 ingredients in mixer and mix until the ingredients come together (1-2 minutes)
2. Add Group 2 ingredients and mix until the dough is fully developed (approximately 19-21 minutes)
3. Finished dough temperature 29-30°C
4. Allow dough to recover for 15-20 minutes
5. Divide, scale and mould into required bread shapes
6. Proof (32°C at 65% humidity) for approximately 60 minutes
7. Bake without steam at 200°C for 12-14 minutes
8. Glaze with Bakels Bun Glaze

Usage

Buns: 8-10%
Bread: 2-4%

Nutritional Information

Type
Value
Energy (kJ)
3020
Protein (g)
0
Fat- Total g
81.6
Fat - Saturated g
36.3
Carbohydrate (g)
0.2
Carbohydrate-Sugars g
0
Dietary Fibre g
0
Sodium mg
570

Ingredients

Vegetable Fat, Vegetable Oil, Antioxidant (307), Water, Emulsifiers (471, 472e), Salt, Acidity regulator (330)

Packaging

Code
Size
Type
Palletisation
177501
15 KG

Ingredients

Group 1
Ingredient
KG
Bakers Flour
10.000
Bakels Sweet Dough Concentrate
3.000
Castor Sugar
1.700
Merita V
0.500
Gluten
0.150
Bakels Instant Active Dried Yeast
0.450
Water (Variable)
6.400
Total Weight: 22.200
Group 2
Ingredient
KG
Butter
1.500
Total Weight: 1.500

Yield

Reduce yeast by approximately 1% (ie. usage rate 3.5%) on flour if using a sugar tolerant instant active dried yeast. Sugar tolerant yeast is recommended due to the high sugar dough system.

Method

ASIAN SWEET BREAD - ( Using Merita V)
1. Place Group 1 ingredients in mixer and mix until the ingredients come together (1-2 minutes)
2. Add Group 2 ingredients and mix until the dough is fully developed (approximately 19-21 minutes)
3. Finished dough temperature 29-30°C
4. Allow dough to recover for 15-20 minutes
5. Divide, scale and mould into required bread shapes
6. Proof (32°C at 65% humidity) for approximately 60 minutes
7. Bake without steam at 200°C for 12-14 minutes
8. Glaze with Bakels Bun Glaze

Usage

Buns: 8-10%
Bread: 2-4%

Nutritional Information

Type
Value
Energy (kJ)
3020
Protein (g)
0
Fat- Total g
81.6
Fat - Saturated g
36.3
Carbohydrate (g)
0.2
Carbohydrate-Sugars g
0
Dietary Fibre g
0
Sodium mg
570

Ingredients

Vegetable Fat, Vegetable Oil, Antioxidant (307), Water, Emulsifiers (471, 472e), Salt, Acidity regulator (330)

Packaging

Code
Size
Type
Palletisation
177501
15 KG