Overview
Clean label , high quality bread improver suitable for bread & bun.
Quantum Universal
Storage
Cool and dry conditions 18 ± 2°C
Shelf Life
365 days
Type
Bag
Allergens
Wheat, Wheat Products, Soy, Soy Products, Sulphites
Ingredients
Group A
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
FINO SHORTENING
0.080
Total Weight: 3.476
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 - 90 minutes or until fully proved at 34’C and 80% humidity.
5. Pre-heat oven to 220OC (top and bottom heat). Bake for approx. 25 -30 minutes or until fully baked with golden brown color.
Usage
1% on flour weight
Nutritional Information
Type
Value
Energy (kJ)
1,470.00
Energy (Kcal)
352.00
Protein (g)
14.00
Fat (g)
6.00
Fat (of which saturates)(g)
0.90
Carbohydrate (g)
74.50
Carbohydrate (of which sugars)(<g)
0.10
Sodium (mg)
14.00
Ingredients
Starch, Soy Flour, Enzyme, Flour Improver (E300)
Packaging
Code
Size
Type
Palletisation
1914
10 KG
Bag
Ingredients
Group A
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
FINO SHORTENING
0.080
Total Weight: 3.476
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 - 90 minutes or until fully proved at 34’C and 80% humidity.
5. Pre-heat oven to 220OC (top and bottom heat). Bake for approx. 25 -30 minutes or until fully baked with golden brown color.
Usage
1% on flour weight
Nutritional Information
Type
Value
Energy (kJ)
1,470.00
Energy (Kcal)
352.00
Protein (g)
14.00
Fat (g)
6.00
Fat (of which saturates)(g)
0.90
Carbohydrate (g)
74.50
Carbohydrate (of which sugars)(<g)
0.10
Sodium (mg)
14.00
Ingredients
Starch, Soy Flour, Enzyme, Flour Improver (E300)
Packaging
Code
Size
Type
Palletisation
1914
10 KG
Bag
