Lecimul Bread Improver

Storage

Storage

Cool and dry conditions

Shelf Life

Shelf Life

360 days

Type

Type

Bag

Allergens

Allergens

Barley, Soya, Wheat

Dietary

Dietary

Vegan, Vegetarian

Finished Product

Finished Product

Bread

Ingredients

Group Brown Bread Pan
Ingredient
KG
Brown Flour
32.000
Bakers Flour
32.000
Lecimul
1.280
Salt
1.135
Yeast
0.700
Masterfat
0.620
Water
38.560
Total Weight: 106.295
Group Brown Rolls
Ingredient
KG
Bakers flour
32.000
Wheaten Meal / Wholemeal Flour
32.000
Lecimul
1.280
Salt
1.135
Yeast
0.700
Water
38.500
Total Weight: 105.615
Group Soft Brown Rolls
Ingredient
KG
Bakers flour
32.000
Wheaten Meal / Wholemeal Flour
32.000
Lecimul
1.280
Salt
1.135
Sugar
1.840
Masterfat
2.500
Yeast
3.000
Water
36.500
Total Weight: 110.255

Method

Approximate Mixing Times:
Hi-Speed: 2.5 minutes to 3 minutes
Spiral: 2 minutes Slow 8 minutes Fast

Process: No Time Dough
Dough Temperature: 28C ( 82F )
Proof: 1st Proof 8 minutes Final Proof 45-50 minutes
Baking Temperature: 250C (480F)

NOTE:
The level of water in the recipe may vary according to the bakers flour used.

Yeast level of water in the recipe may very according to the bakery conditions and also will have to be adjusted if using liquid yeast.

Usage

2% on Flour weight

Nutritional Information

Type
Value
Energy (Kcal)
308
Energy (kJ)
1290
Fat (g)
12.20
Fat (of which saturates)(g)
7.89
Carbohydrate (g)
37.40
Carbohydrate (of which sugars)(g)
22.27
Protein (g)
9.42
Fibre (g)
5.38
Salt (g)
0.02

Ingredients

Malted Barley Flour, Dextrose, Soya Flour, Emulsifier (E472e ), Flour Treatment Agent (E300 ), Enzyme (Wheat)

Packaging

Code
Size
Type
Palletisation
198310
25 KG
Bag
40

Ingredients

Group Brown Bread Pan
Ingredient
KG
Brown Flour
32.000
Bakers Flour
32.000
Lecimul
1.280
Salt
1.135
Yeast
0.700
Masterfat
0.620
Water
38.560
Total Weight: 106.295
Group Brown Rolls
Ingredient
KG
Bakers flour
32.000
Wheaten Meal / Wholemeal Flour
32.000
Lecimul
1.280
Salt
1.135
Yeast
0.700
Water
38.500
Total Weight: 105.615
Group Soft Brown Rolls
Ingredient
KG
Bakers flour
32.000
Wheaten Meal / Wholemeal Flour
32.000
Lecimul
1.280
Salt
1.135
Sugar
1.840
Masterfat
2.500
Yeast
3.000
Water
36.500
Total Weight: 110.255

Method

Approximate Mixing Times:
Hi-Speed: 2.5 minutes to 3 minutes
Spiral: 2 minutes Slow 8 minutes Fast

Process: No Time Dough
Dough Temperature: 28C ( 82F )
Proof: 1st Proof 8 minutes Final Proof 45-50 minutes
Baking Temperature: 250C (480F)

NOTE:
The level of water in the recipe may vary according to the bakers flour used.

Yeast level of water in the recipe may very according to the bakery conditions and also will have to be adjusted if using liquid yeast.

Usage

2% on Flour weight

Nutritional Information

Type
Value
Energy (Kcal)
308
Energy (kJ)
1290
Fat (g)
12.20
Fat (of which saturates)(g)
7.89
Carbohydrate (g)
37.40
Carbohydrate (of which sugars)(g)
22.27
Protein (g)
9.42
Fibre (g)
5.38
Salt (g)
0.02

Ingredients

Malted Barley Flour, Dextrose, Soya Flour, Emulsifier (E472e ), Flour Treatment Agent (E300 ), Enzyme (Wheat)

Packaging

Code
Size
Type
Palletisation
198310
25 KG
Bag
40