Basic White Bread and Rolls (using Bakels Extra 1% Improver)
A basic white bread and rolls – Using Bakels Extra 1% Improver
Ingredients
Group 1
Ingredient
KG
Weight (%)
Bakers Flour
25.000
100
Salt
0.500
2
Bakels Extra 1% Improver
0.250
1
Emulmax 750/200
0.200
0.8
Bakels Instant Active Dried Yeast
0.250
1
Water (Variable)
15.500
62
Total Weight: 41.700
Method
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. Allow dough to recover for 10 minutes. Mould into required bread varieties.
8. Proof for approximately 45−60 minutes.
9. Bake at 230°C for 30 minutes.
Alternative fats: Brittex 2000V (2%), Masterfat Supreme V (1%), Baktem Special V (2%), Eminiex V (2%)
Product Used
Ingredients
Group 1
Ingredient
KG
Weight (%)
Bakers Flour
25.000
100
Salt
0.500
2
Bakels Extra 1% Improver
0.250
1
Emulmax 750/200
0.200
0.8
Bakels Instant Active Dried Yeast
0.250
1
Water (Variable)
15.500
62
Total Weight: 41.700
Method
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. Allow dough to recover for 10 minutes. Mould into required bread varieties.
8. Proof for approximately 45−60 minutes.
9. Bake at 230°C for 30 minutes.
Alternative fats: Brittex 2000V (2%), Masterfat Supreme V (1%), Baktem Special V (2%), Eminiex V (2%)
Ingredients
Group 1
Ingredient
KG
Weight (%)
Bakers Flour
25.000
100
Salt
0.500
2
Bakels Extra 1% Improver
0.250
1
Emulmax 750/200
0.200
0.8
Bakels Instant Active Dried Yeast
0.250
1
Water (Variable)
15.500
62
Total Weight: 41.700
Method
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. Allow dough to recover for 10 minutes. Mould into required bread varieties.
8. Proof for approximately 45−60 minutes.
9. Bake at 230°C for 30 minutes.
Alternative fats: Brittex 2000V (2%), Masterfat Supreme V (1%), Baktem Special V (2%), Eminiex V (2%)
Product Used
Ingredients
Group 1
Ingredient
KG
Weight (%)
Bakers Flour
25.000
100
Salt
0.500
2
Bakels Extra 1% Improver
0.250
1
Emulmax 750/200
0.200
0.8
Bakels Instant Active Dried Yeast
0.250
1
Water (Variable)
15.500
62
Total Weight: 41.700
Method
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. Allow dough to recover for 10 minutes. Mould into required bread varieties.
8. Proof for approximately 45−60 minutes.
9. Bake at 230°C for 30 minutes.
Alternative fats: Brittex 2000V (2%), Masterfat Supreme V (1%), Baktem Special V (2%), Eminiex V (2%)
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