bread improver SIMBIO

BREAD IMPROVER SIMBIO

BREAD IMPROVER SIMBIO -FOR ALL TYPES OF WHEAT BREAD VARIETIES

Increases bread volume

Increases the water absorption of the dough

For bread with softer crumb and long lasting freshness

Enhances flavour

Good bleaching effect

Prolongs shelf life

Boosts oven rising

Increases fermentation tolerance

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

For optimal ovenspring and a crispy crust

With very aromaric typical sour dough arome

For optimising the dough handling -in mechanical dough processing -in manual dough processing -for different dough processing methods and dough temperatures

DOSAGE: 0.5-2 % of bread improver SIMBIO . Put directly in the flour

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 with the bread improver SIMBIO. 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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