bread improver CLASS FLAVOUR

bread improver CLASS FLAVOUR

BREAD IMPROVER CLASS FLAVOUR -IMPROVER FOR MILD AROMATIC AND FLAVOUR BREAD TYPES

Enhances flavour and aromatic

Increases baked volume

Increases fermentation stability

Fine texture

Brighter crumb

Easy to produce , even for bakers without experience in flavour bread production.

For optimal ovenspring and a crispy crust

With very aromaric typical sour dough arome

Improving the overall production technology.The CLASS FLAVOUR bread improver is used to optimize dough processing-in mechanical dough processing-in manual dough processing-for different dough processing methods and dough temperatures.

DOSAGE: 0.5 -3% of flour weight, depending on flour quality.Put directly in the flour

Example recipe :Total weigh : 12,500 gYeast 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.Add more water as needed to achieve the desired dough handling characteristics.

Put all ingredients in a spiral mixer along with the  bread improver CLASS FLAVOUR . Add the required dose of water. It is desirable that the water does not contain chlorine. 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.Storage imstructions:

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.

May contain milk , egg,cereals,gluten and soy

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