Vadodara, Gujarat, India
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Weich Brot Concentrate is an enzyme-based bread improver specifically designed for preparation of soft white loaf bread. It imparts superior characteristics to the baked bread-like better volume and softness with improved fresh keeping qualities as compared to traditional bread improvers. It also imparts superior whiteness to the bread naturally without use of any chemicals or harmful ingredients.
It has been formulated for a low dosage of 2% (1kg in 50kg flour) and convenient for industrial as well as commercial baking. It provides superior dough handling and fine crumb structure to the bread regardless of the flour quality and it can be conveniently used without change in any recipe at the baker's end. This improver is most suitable for preparation of white loaf bread.
All type of colour of bakelite powder we made. We are Manufacturer of all grades of bakelite powder and phenol formaldehyde resine. It can offer all different shades for bakelite powder. We offer to our valuable customers superior quality Manganous Oxide Powder. While manufacturing these Manganous Oxide Powder, we make use of premium grade raw material and latest technology. A team of dedicated professionals stringently tests on several parameters to ensure the flawlessness of these products. To ensure a proper quality products, we start from the scratch that is to procure raw materials from reliable vendors and check it in our laboratory.
Enzy X-2D is a premium bread improver and dough conditioner. It has been formulated using a unique blend of functional enzymes, emulsifiers, natural dehydrated sour dough, malt and other yeast stimulating ingredients.
KEY INGREDIENTS :
Gluten free flour is a versatile product for preparing a range of gluten free baked goods. It is rich in dietary fibres and low in fat content. This flour is also complete egg free.
METHOD : Place all ingredients in a mixing bowl. Mixing time (approx.) 4 min slow & 4 min fast using a planetary machine with a paddle attachment. Dough Temperature should be 26ºC - 28ºC. Bulk Fermentation is not required. The scaling weight is 800 gm in a tin. Final Proof for 60 minutes under 75% humidity and temperature of 32ºC. The baking Temperature should be 220ºC with a falling temperature of 210ºC. Baking Time should be45 mins (approx.) for 800 gm
Specification
| Ingredients | Quantity (gm) |
|---|---|
| Gluten Free Flour-G12950 | 1000 gm |
| Vegetable Oil | 30 gm |
| Salt | 20 gm |
| Water | 900 gm |
| Fresh Yeast | 30 gm |
