Bread (using Advance 500 Improver)
Bread – Using Advance 500, an economical enzyme based improver for ‘no- time’ dough and par bake products. Minimal additive numbers required.
Ingredients
Group 1
Ingredient
KG
Weight (%)
Bakers Flour
25.000
100%
Salt
0.500
2%
Advance 500
0.125
0.5%
Bakels Instant Active Dried Yeast
0.250
1%
Canola Oil RBD
0.250
1%
Water (Variable)
15.500
62%
Total Weight: 41.625
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 fast speed until well-developed
4. Finished dough temperature 27-30°C
5. Allow dough to recover for 10 minutes. Mould into required bread varieties
6. Proof for approx. 45-60 minutes
7. Mould into required bread varieties
8. Bake at 230°C for 30 minutes
Note: For added softness and shelf life BAKELS CANOLA OIL can be substituted with EMULMAX 100V (1%), VOLTEM (2%) or EMULMAX 750/200 (0.5%)
Product Used
Ingredients
Group 1
Ingredient
KG
Weight (%)
Bakers Flour
25.000
100%
Salt
0.500
2%
Advance 500
0.125
0.5%
Bakels Instant Active Dried Yeast
0.250
1%
Canola Oil RBD
0.250
1%
Water (Variable)
15.500
62%
Total Weight: 41.625
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 fast speed until well-developed
4. Finished dough temperature 27-30°C
5. Allow dough to recover for 10 minutes. Mould into required bread varieties
6. Proof for approx. 45-60 minutes
7. Mould into required bread varieties
8. Bake at 230°C for 30 minutes
Note: For added softness and shelf life BAKELS CANOLA OIL can be substituted with EMULMAX 100V (1%), VOLTEM (2%) or EMULMAX 750/200 (0.5%)
Ingredients
Group 1
Ingredient
KG
Weight (%)
Bakers Flour
25.000
100%
Salt
0.500
2%
Advance 500
0.125
0.5%
Bakels Instant Active Dried Yeast
0.250
1%
Canola Oil RBD
0.250
1%
Water (Variable)
15.500
62%
Total Weight: 41.625
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 fast speed until well-developed
4. Finished dough temperature 27-30°C
5. Allow dough to recover for 10 minutes. Mould into required bread varieties
6. Proof for approx. 45-60 minutes
7. Mould into required bread varieties
8. Bake at 230°C for 30 minutes
Note: For added softness and shelf life BAKELS CANOLA OIL can be substituted with EMULMAX 100V (1%), VOLTEM (2%) or EMULMAX 750/200 (0.5%)
Product Used
Ingredients
Group 1
Ingredient
KG
Weight (%)
Bakers Flour
25.000
100%
Salt
0.500
2%
Advance 500
0.125
0.5%
Bakels Instant Active Dried Yeast
0.250
1%
Canola Oil RBD
0.250
1%
Water (Variable)
15.500
62%
Total Weight: 41.625
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 fast speed until well-developed
4. Finished dough temperature 27-30°C
5. Allow dough to recover for 10 minutes. Mould into required bread varieties
6. Proof for approx. 45-60 minutes
7. Mould into required bread varieties
8. Bake at 230°C for 30 minutes
Note: For added softness and shelf life BAKELS CANOLA OIL can be substituted with EMULMAX 100V (1%), VOLTEM (2%) or EMULMAX 750/200 (0.5%)
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Related products
Advance 500 Improver
A light yellow powder. Economical enzyme based improver for ‘no- time’ dough and par bake products. Minimal additive numbers required.
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