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BREAD
IMPROVER
Bread
improvers are designed to help provide the best quality
loaf of bread under specific baking conditions & include
good dough handling, dough tolerance, baking performance,
crumb structure, loaf volume & crumb softener, which
all are necessary to give the right quality to the customers.
Increased
gluten strength
Our
Bakery team technologists are equipped to develop &
produce quality functional bread improver to suit your
needs. By understanding the wheat flour you are dealing
with, the type of bread required & the quality for
the bakers & consumers needs, we have put together
the right functional ingredient for you. Our bread improver
is a specially formulated blend of food grade enzymes
& appropriate ingredients, which gives excellent results
in all yeast raised goods. The stranded dose is 0.2 -
0.3% of weight of flour.
Recommendation
01.
White flour -
02. Salt -
03. Emulsifier (1: 4 ratio) -
04. Yeast -
05. Water -
06. Sugar -
07. Calcium propionate -
08. Milk powder -
09. Shortening milk powder -
10. Bread improver - |
100kgs.
1.75 - 2 kg.
1kg.
2-3 kg.
50 - 60 lit
3 - 5 kg.
350-400gms.
1-2 kg.
2-3 kg.
100 - 200gm. |
Product
Mixing
01.
Classical mixer -
02. High speed mixer -
03. Spiral mixer -
04. Dough temp - |
8 to 12 min
2-3 mires.
2 ring slow,7 ring fast
26-27 deg C. |
Processing
Resting
time -
Dividing & Rounding up final -
Oven temp -
Baking Area - |
15.-45 min.
45-60 min.
220^0C - 240^0C
30-40 min baking until bread turns golden brown.
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