Overview
As an anti staling agent but has a beneficial effect also on texture and crumb colour
Bacom A100
Storage
Cool and dry conditions 30 ± 5°C
Shelf Life
365 days
Type
Carton, Pail
Allergens
Soy, Soy Products
Ingredients
Group 1
Ingredient
KG
QUANTUM UNIVERSAL
0.020
Bread Flour
2.000
Salt
0.036
Sugar
0.080
BAKELS INSTANT ACTIVE DRIED YEAST
0.020
Chilled Water
1.240
BAKELS BREAD FAT
0.080
BACOM A100
0.020
CSP 60
0.004
Total Weight: 3.500
Method
1. Add all the ingredients into a spiral mixer.
2. Mix the dough at slow speed for 3 minutes, then increase to a fast speed for 6 minutes or until the dough is fully developed. The desired dough temperature is 26-28°C.
3. Divide the dough into 450g and round it. Rest the dough for 10 minutes. Roll the dough into oblong shape, cut it into three pieces and put them into the baking pan.
4. Prove the dough in prover for about 70 – 120 minutes or until fully proved at 34°C and 80% humidity.
5. Pre-heat oven to 220°C (top and bottom heat). Bake for approx. 25 -30 minutes or until fully baked with golden brown color.
Cara-cara
1. Masukkan semua bahan ke dalam pengadun spiral.
2. Gaulkan adunan pada kelajuan rendah selama 3 minit, kemudian naikkan kepada kelajuan tinggi selama 9 minit atau sehingga doh kembang sepenuhnya. Suhu doh yang dikehendaki ialah 26-28°C.
3. Bahagikan doh kepada 450g dan bulatkannya. Rehatkan doh selama 10 minit. Gulungkan doh menjadi bentuk bujur, bahagikan kepada tiga keping and letakkannya ke dalam acuan.
4. Buktikan doh di dalam prover selama 70 - 90 minit atau sehingga doh berkembang sepenuhnya dengan suhu 34°C dan kelembapan 80%.
5. Panaskan ketuhar dengan suhu 220°C atas dan bawah. Bakar selama 25-30 minit atau sehingga masak sepenuhnya dan berwarna perang keemasan.
Usage
1%-2% on flour
Nutritional Information
Type
Value
Energy (kJ)
1,120.00
Energy (Kcal)
267.00
Protein (g)
0.00
Fat (g)
30.70
Fat (of which saturates)(g)
30.10
Carbohydrate (<g)
0.10
Carbohydrate (of which sugars)(g)
0.00
Sodium (mg)
0.00
Ingredients
Water, Emulsifiers (INS471, INS472(e), INS322), Hydrogenated Vegetable Fats, Permitted Preservative (INS260, INS263)
Packaging
Code
Size
Type
Palletisation
2180-20
20 KG
Carton
2185-20
20 KG
Pail
Ingredients
Group 1
Ingredient
KG
QUANTUM UNIVERSAL
0.020
Bread Flour
2.000
Salt
0.036
Sugar
0.080
BAKELS INSTANT ACTIVE DRIED YEAST
0.020
Chilled Water
1.240
BAKELS BREAD FAT
0.080
BACOM A100
0.020
CSP 60
0.004
Total Weight: 3.500
Method
1. Add all the ingredients into a spiral mixer.
2. Mix the dough at slow speed for 3 minutes, then increase to a fast speed for 6 minutes or until the dough is fully developed. The desired dough temperature is 26-28°C.
3. Divide the dough into 450g and round it. Rest the dough for 10 minutes. Roll the dough into oblong shape, cut it into three pieces and put them into the baking pan.
4. Prove the dough in prover for about 70 – 120 minutes or until fully proved at 34°C and 80% humidity.
5. Pre-heat oven to 220°C (top and bottom heat). Bake for approx. 25 -30 minutes or until fully baked with golden brown color.
Cara-cara
1. Masukkan semua bahan ke dalam pengadun spiral.
2. Gaulkan adunan pada kelajuan rendah selama 3 minit, kemudian naikkan kepada kelajuan tinggi selama 9 minit atau sehingga doh kembang sepenuhnya. Suhu doh yang dikehendaki ialah 26-28°C.
3. Bahagikan doh kepada 450g dan bulatkannya. Rehatkan doh selama 10 minit. Gulungkan doh menjadi bentuk bujur, bahagikan kepada tiga keping and letakkannya ke dalam acuan.
4. Buktikan doh di dalam prover selama 70 - 90 minit atau sehingga doh berkembang sepenuhnya dengan suhu 34°C dan kelembapan 80%.
5. Panaskan ketuhar dengan suhu 220°C atas dan bawah. Bakar selama 25-30 minit atau sehingga masak sepenuhnya dan berwarna perang keemasan.
Usage
1%-2% on flour
Nutritional Information
Type
Value
Energy (kJ)
1,120.00
Energy (Kcal)
267.00
Protein (g)
0.00
Fat (g)
30.70
Fat (of which saturates)(g)
30.10
Carbohydrate (<g)
0.10
Carbohydrate (of which sugars)(g)
0.00
Sodium (mg)
0.00
Ingredients
Water, Emulsifiers (INS471, INS472(e), INS322), Hydrogenated Vegetable Fats, Permitted Preservative (INS260, INS263)
Packaging
Code
Size
Type
Palletisation
2180-20
20 KG
Carton
2185-20
20 KG
Pail
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