Improved formulated for the production of traditional bracks and fruit bread.
Brack improver embodies in one improver system specialised ingredients including emulsifiers, enzymes, hydrocolloids, oxidants and ascorbic acid to produce moist eating fruit breads with extened shelf life.
Cool and dry conditions
365 days
Bag
Soya, Wheat
Approximate Mixing Times;
Hi Speed: 2.5 minutes
Spiral: 2 minutes slow, 6-8 minutes fast
Process: No time dough
Dough Temp: 27C (80F) Approx
Proof: 50-55 minute approx
Baking Temp: 232C (450F)
Note:
Yeast levels may vary according to bakery conditions and also will have to be adjusted if using liquid yeast.
2% on flour weight
Soya Flour, Stabiliser (E415), Stabiliser (E466), Emulsifier (E481), Wheat Flour (Statutory Additives: Calcium Carbonate, Niacin, Iron, Thiamine), Flour Treatment Agent: (E300)
Approximate Mixing Times;
Hi Speed: 2.5 minutes
Spiral: 2 minutes slow, 6-8 minutes fast
Process: No time dough
Dough Temp: 27C (80F) Approx
Proof: 50-55 minute approx
Baking Temp: 232C (450F)
Note:
Yeast levels may vary according to bakery conditions and also will have to be adjusted if using liquid yeast.
2% on flour weight
Soya Flour, Stabiliser (E415), Stabiliser (E466), Emulsifier (E481), Wheat Flour (Statutory Additives: Calcium Carbonate, Niacin, Iron, Thiamine), Flour Treatment Agent: (E300)
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