Overview
A premium vegetable shortening containing a blend of emulsifiers for sweet bun goods and bread. Use between 2-10% on flour weight.
Merita V MB
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 and soy.
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)
3,010.00
Protein (g)
0.00
Fat- Total g
81.60
Fat - Saturated g
40.00
Carbohydrate (g)
0.20
Carbohydrate-Sugars g
0.00
Dietary Fibre g
0.00
Sodium mg
574.00
Ingredients
Vegetable Fat, Vegetable Oil (antioxidant (307)), Water, Emulsifiers (471, 472e), Salt, Acidity regulator (330)
Packaging
Code
Size
Type
Palletisation
177501
15 KG
Carton
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)
3,010.00
Protein (g)
0.00
Fat- Total g
81.60
Fat - Saturated g
40.00
Carbohydrate (g)
0.20
Carbohydrate-Sugars g
0.00
Dietary Fibre g
0.00
Sodium mg
574.00
Ingredients
Vegetable Fat, Vegetable Oil (antioxidant (307)), Water, Emulsifiers (471, 472e), Salt, Acidity regulator (330)
Packaging
Code
Size
Type
Palletisation
177501
15 KG
Carton
Related recipes
Related products
