IMPROVER FOR DEFECTIVE FLOUR

IMPROVER FOR DEFECTIVE FLOUR

Improver for defective flour -  Damage to bread can be due to many factors of a different nature - poor quality materials, incorrect technology and many others. We can support you in every case. If the damage is in the flour, we can do a complete analysis. After the specific reason, we can offer you an individual permit.

Bread faults can be dividet as under:

1 External faults

2 Internal faults

External faults:These faults are those faults which could be seen from outside.

Internal faults:These are those faults which can only be seen by cuting the bread

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 Improver for defective flour. Add the required dose of water. It is desirable that the water does not contain chlorine. Mix on slow for 10 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 1,30 h.
Bake at 210-230°C for 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.

DOSAGE: 3% of flour weight. Put directly in the flour

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