ANTI-MOULD BREAD IMPROVER
anti-mould bread improver
Mold in bread appears for many reasons . Mold in the bread separate the poison very dangerous to the human organism. Never consume moldy bread. Do not store moldy bread in rooms where there are people.Mold in bread is one of the strongest poisons. The mustache should not be consumed directly. This can be scattered in the air. In such cases, it should not be inhaled. It is necessary to perform general disinfection.
Example recipe :
Total weigh : 12,500 g
Yeast Dried 165 g or the equivalent of fresh yeast. Information on the amount of fresh yeast to be used can be found on the pack of the yeast itself. This information is individual to the different yeast manufacturers.Typically, 100 g of dry yeast corresponds to 250 g of fresh yeast.
Water (Variable) 8,400 mL
Put all ingredients in a spiral mixer along . Add the required dose of water. It is desirable that the water does not contain chlorine.
Anti-mould bread improver -the use is a specific. The specific use is that anti-mold bread improver must be dissolved in water. There is no need for other gradients such as yeast, salt or other types of bread improvers to dissolve the Anti-mold bread improver. After complete dissolution, the mixture is added to the remaining gradients in the mixer.
Mix on slow for 2 minutes and then 6-8 minutes on fast or until dough has fully developed.
Remove dough from the mixer and scale into desired weights.
Mould round and rest for 10 minutes – covered.
Final mould into desired shapes and place on trays, into tins or floured proofing baskets.
Proof for approximately 55-65 minutes.
Bake at 210-230°C for 20-30 minutes depending on dough weight.
Vent for 5 minutes prior to the end of baking.
Store in cool, dry conditions away from direct sunlight.
Shelf Life: 12 months
Opening of the packaging requires quality closure. This ensures excellent storage of the product remaining in the package
DOSAGE: 0,5 % of flour weight.