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Products Bread Improver »Big Bake Bread Improver
 
 
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:: Big Bake Bread Improver
 

Ingredients:

Wheat Flour – Diacetyl tartaric acid ester -Enzymes - Ascorbic acid - Anti-caking Agent - Emulsifier
 

Recommended use:

(Add 0.5 % of total wheat flour weight.
 

Suggestions Recipe:

Type Soft Rolls Baguettes
Wheat Flour 1000 gm. 1000 gm.
Water 550 gm. 600 gm.
Sugar 75 gm. -
Fat 50 gm. -
Fresh yeast 50 gm 40 gm.
Salt 10 gm. 15 gm.
Big Bake 5 gm. 5 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 app. 50 gm 300 gm
Proofing time/35 °c 45 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)