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
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.
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