Basic White Bread and Rolls (using Bakels Dobrim 500 Improver)
A basic white bread and rolls improver for ‘no-time’ and fermented dough.
Ingredients
Group 1
Ingredient
KG
Weight (%)
Bakers Flour
25.000
100%
Salt
0.500
2%
Dobrim 500
0.125
0.5%
Emulmax 750/200
0.200
0.8%
Bakels Instant Active Dried Yeast
0.250
1%
Water (Variable)
15.500
62%
Total Weight: 41.575
Method
1. Place all ingredients in mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix for approx. 6−8 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. Allow dough to recover for 10 minutes.
8. Mould into required bread varieties.
9. Proof for approx. 45−60 minutes.
10. Bake at 230°C for 30 minutes.
Alternative fats: Brittex 2000V (2%), Masterfat Supreme V (1%), Baktem Special V (2%), Eminex V (2%).
Product Used
Ingredients
Group 1
Ingredient
KG
Weight (%)
Bakers Flour
25.000
100%
Salt
0.500
2%
Dobrim 500
0.125
0.5%
Emulmax 750/200
0.200
0.8%
Bakels Instant Active Dried Yeast
0.250
1%
Water (Variable)
15.500
62%
Total Weight: 41.575
Method
1. Place all ingredients in mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix for approx. 6−8 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. Allow dough to recover for 10 minutes.
8. Mould into required bread varieties.
9. Proof for approx. 45−60 minutes.
10. Bake at 230°C for 30 minutes.
Alternative fats: Brittex 2000V (2%), Masterfat Supreme V (1%), Baktem Special V (2%), Eminex V (2%).
Ingredients
Group 1
Ingredient
KG
Weight (%)
Bakers Flour
25.000
100%
Salt
0.500
2%
Dobrim 500
0.125
0.5%
Emulmax 750/200
0.200
0.8%
Bakels Instant Active Dried Yeast
0.250
1%
Water (Variable)
15.500
62%
Total Weight: 41.575
Method
1. Place all ingredients in mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix for approx. 6−8 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. Allow dough to recover for 10 minutes.
8. Mould into required bread varieties.
9. Proof for approx. 45−60 minutes.
10. Bake at 230°C for 30 minutes.
Alternative fats: Brittex 2000V (2%), Masterfat Supreme V (1%), Baktem Special V (2%), Eminex V (2%).
Product Used
Ingredients
Group 1
Ingredient
KG
Weight (%)
Bakers Flour
25.000
100%
Salt
0.500
2%
Dobrim 500
0.125
0.5%
Emulmax 750/200
0.200
0.8%
Bakels Instant Active Dried Yeast
0.250
1%
Water (Variable)
15.500
62%
Total Weight: 41.575
Method
1. Place all ingredients in mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix for approx. 6−8 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. Allow dough to recover for 10 minutes.
8. Mould into required bread varieties.
9. Proof for approx. 45−60 minutes.
10. Bake at 230°C for 30 minutes.
Alternative fats: Brittex 2000V (2%), Masterfat Supreme V (1%), Baktem Special V (2%), Eminex V (2%).
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