Bacom A100

Overview

As an anti staling agent but has a beneficial effect also on texture and crumb colour

Download specification

Storage

Cool and dry conditions 30 ± 5°C

Shelf Life

365 days

Type

Carton, Pail

Allergens

Soy, Soy Products

Ingredients

Group 1

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.