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:: Bread Improver
 

Recommended use:

Add 0.5 ~1 % to the total weight of wheat flour.

Ingredients:

Wheat flour - Enzymes - Ascorbic acid - Unt,Caiding Agent Emulsifier
 

Suggestions Recipe

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

Directions for use:

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

Storage Conditions:

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