Product Category
Food and Beverage
Trademark
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Business Type: Manufacturer
Main Products:Bakery & Pastry Ingredients ChocolateHazelnut cream with CocoaWhipped ToppingsFruit Fillings (70 % fruit)Piping & Glazing Jellies MiroirCake Mixes & ImproversBake Stable fillingsCandied Cherries & Fruits Bread Improvers
ID:20072015199
Category: Food and Beverage
MOQ:0.00 Ton(s)
bread improverbread
L/C
Certificate of Analysis
SUPER BAGELS
INGREDIENTS:
Wheat Flour – Di acetyl Tartaric Acid Easter – Enzymes – Ascorbic Acid.
LEGAL STATUS:
This product meets the definitions and requirements of EU directives and US FDA.
Suggested Recipe: | Soft rolls | Baguettes |
Wheat Flour | 1000gm | 1000 gm |
Water | 550 gm | 600 gm |
Sugar | 75 gm | - |
Fat | 50 gm | - |
Fresh yeast | 50 gm | 40 gm |
Salt | 10 gm | 15 gm |
Bagels improver | 10 gm | 15 gm |
If dried yeast use 1/3 the quantity.
DIRECTION FOR USE:
Add 1-1.5 % to the total weight of wheat flour.
Mixing time approx. | 5 min. | 5 min |
Dough temperature | 26 – 28 °C | 26-28C? |
Resting time | 20 min. | 30 min |
Dough weight approx. | 50 gm | 300g |
Proving time/35C? | 50 min | 50 min |
Backing time/220C? | 10-15 min | 15-20 min |
GENERAL CHARACTERISTICS:
Appearance : White
Delivery form : Powder
The product is free from exotic scents, flushed and non-agglomerates.
CHEMICAL PROPERTIES:
PH: 6-6.5
MICROBIOLOGICAL PROPERTIES:
TESTS | RESULTS | LIMITS |
Total Plate Count | 100cfu/g | 1000cfu/g |
Staphylococcus Aureus | absent | <10cfu/g |
Total Coliforms | absent | <10cfu/g |
Salmonella | absent | Not detected /25g |
E.Coli | absent | <10cfu/g |
Mold & Yeast | <10cfu/g | 10cfu/g |
Fungal Toxins | <0.01ppm (mg/kg) | 0.01ppm (mg/kg) |
Microbiological values of this batch conform to the related specifications.
SHELF LIFE:
12 months from production date.
STORAGE CONDITIONS:
- Store in a cool dry place, maximum storage temperature 25 °C
- Company is not responsible for bad storage.
Business Type:Manufacturer
Online Supplier