General purpose Bread Improver in powdered form. Formulated for the production of bread, rolls and morning goods including wholemeal.
Containing a balanced blend of emulsifiers, soya flour, oxidants and enzymes.
Benefits:
Cool and dry conditions
365 days
Bag
Wheat, Soya
Approximate Mixing Times:
Spiral: 3 minutes slow, 7 minutes fast
High Speed: 3 minutes
Process:
Dough Temperature: 27C (80F) approx.
Proof: Approximately 50 -55 minutes
Baking Temperature: 240C (460F)
Note:
The level of water in the recipe may vary according to the bakers flour used.
Yeast levels may vary according to bakery conditions and also will have to be adjusted if using liquid yeast.
1% on Flour weight
Wheat Flour (Statutory Additives: Calcium Carbonate, Niacin, Iron, Thiamine), Soya Flour, Emulsifier (E472e ), Flour Treatment Agent: (E300)
Approximate Mixing Times:
Spiral: 3 minutes slow, 7 minutes fast
High Speed: 3 minutes
Process:
Dough Temperature: 27C (80F) approx.
Proof: Approximately 50 -55 minutes
Baking Temperature: 240C (460F)
Note:
The level of water in the recipe may vary according to the bakers flour used.
Yeast levels may vary according to bakery conditions and also will have to be adjusted if using liquid yeast.
1% on Flour weight
Wheat Flour (Statutory Additives: Calcium Carbonate, Niacin, Iron, Thiamine), Soya Flour, Emulsifier (E472e ), Flour Treatment Agent: (E300)
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