UCOSA ®

UCOSA

Bread improver UCOSA  suitable for all types of wheat bread, rolls, loaves and croissant.Improves the entire technological processIncreases the volume of the end productImproves the soft part of the breadfine porosity pliability and elasticityreduced crunchinglight color of the soft part

Bread improver UCOSA is suitable for all methods and processes in dough processing under various temperatures.

Dosage: 0.020% (20 g per 100 kg flour) of the flour weight, the dosage may vary depending on the flour quality.

Application: Put the necessary dose into the flour and then pour the improver with the water envisaged for kneading the dough so that the water scatters the improver in the entire 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 Ucosa. 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.
Shelf Life: 12 months

The products listed on our site are the most commonly used.
We can produce all kinds of bread improver, bakery mix, substitutes and bread leaven based on Lactobacillus bulgaricus that are found around the world.
We can adapt our products to the specific requirements in your country.
We can produce a product with the parameters you order

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