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Products Bread Improver » Bagels
 
 
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:: Bagels
 

Ingredients:

Wheat flour – Anti-Caking Agent – Enzymes – Ascorbic acid
 

Recommended use:

(Add 1-1.5% to the total weight of wheat flour)
 

Suggestions Recipes:

Type Soft Rolls Baguettes
Wheat Flour 1000 gm. 1000 gm.
Water 550 gm. 600 gm.
Sugar 75 gm. -
Fresh yeast 50 gm. 40 gm.
Salt 10 gm. 15 gm.
Bagels 10 gm. 15 gm.
 
If dried Yeast, use only 1/3 the quantity
 

Directions for use

Mixing time app. 5 min 5 min
Dough temperature 26 - 28 °c 26 - 28 °c
Resting time 20 min 30 min
Dough Weight approx 50 gm 300 gm
Proving time/35 °c 50 min 50 min
Baking time/220 °c 10 - 15 min 15 - 20 min
 

Expire Date:

One year from production date.
 

Storage Conditions:

Keep in cool and dry place away from direct sun light (below 20° C)