Bread (using Advance 1000 Improver)
Bread – Using Versatile improver for ‘no-time’ dough, with improved softness and flavour. Minimal additive numbers required.
Ingredients
Group 1
Ingredient
KG
%
Bakers Flour
25.000
100%
Salt
0.500
2%
Advance 1000
0.250
1%
Bakels Instant Active Dried Yeast
0.250
1%
Canola Oil RBD
0.250
1%
Water (Variable)
15.500
62%
Total Weight: 41.750
Method
1. Place all ingredients in the mixing bowl
2. Mix on slow speed for 2 minutes
3. Mix for approx. 6-8 minutes on top speed until well-developed
4. Finished dough temperature 27-30°C
5. Allow dough to recover for 10 minutes
6. Mould into required bread varieties
7. Proof for approximately 45-60 minutes
8. Bake 230°C for 30 minutes
Note: For added softness and shelf life; CANOLA OIL can be substituted with EMULMAX 1000V (1%) voltem (2%) of EMULMAX 750/200 (0.5%)
Product Used
Ingredients
Group 1
Ingredient
KG
%
Bakers Flour
25.000
100%
Salt
0.500
2%
Advance 1000
0.250
1%
Bakels Instant Active Dried Yeast
0.250
1%
Canola Oil RBD
0.250
1%
Water (Variable)
15.500
62%
Total Weight: 41.750
Method
1. Place all ingredients in the mixing bowl
2. Mix on slow speed for 2 minutes
3. Mix for approx. 6-8 minutes on top speed until well-developed
4. Finished dough temperature 27-30°C
5. Allow dough to recover for 10 minutes
6. Mould into required bread varieties
7. Proof for approximately 45-60 minutes
8. Bake 230°C for 30 minutes
Note: For added softness and shelf life; CANOLA OIL can be substituted with EMULMAX 1000V (1%) voltem (2%) of EMULMAX 750/200 (0.5%)
Ingredients
Group 1
Ingredient
KG
%
Bakers Flour
25.000
100%
Salt
0.500
2%
Advance 1000
0.250
1%
Bakels Instant Active Dried Yeast
0.250
1%
Canola Oil RBD
0.250
1%
Water (Variable)
15.500
62%
Total Weight: 41.750
Method
1. Place all ingredients in the mixing bowl
2. Mix on slow speed for 2 minutes
3. Mix for approx. 6-8 minutes on top speed until well-developed
4. Finished dough temperature 27-30°C
5. Allow dough to recover for 10 minutes
6. Mould into required bread varieties
7. Proof for approximately 45-60 minutes
8. Bake 230°C for 30 minutes
Note: For added softness and shelf life; CANOLA OIL can be substituted with EMULMAX 1000V (1%) voltem (2%) of EMULMAX 750/200 (0.5%)
Product Used
Ingredients
Group 1
Ingredient
KG
%
Bakers Flour
25.000
100%
Salt
0.500
2%
Advance 1000
0.250
1%
Bakels Instant Active Dried Yeast
0.250
1%
Canola Oil RBD
0.250
1%
Water (Variable)
15.500
62%
Total Weight: 41.750
Method
1. Place all ingredients in the mixing bowl
2. Mix on slow speed for 2 minutes
3. Mix for approx. 6-8 minutes on top speed until well-developed
4. Finished dough temperature 27-30°C
5. Allow dough to recover for 10 minutes
6. Mould into required bread varieties
7. Proof for approximately 45-60 minutes
8. Bake 230°C for 30 minutes
Note: For added softness and shelf life; CANOLA OIL can be substituted with EMULMAX 1000V (1%) voltem (2%) of EMULMAX 750/200 (0.5%)
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