NEWSLETTER SEPTEMBER 2017
Is an emulsified bread fat (shortening) helps gluten to be more extesible thus improving leaving and tenderness . Freshness is prolonged by maintaining starch in to gelled state thus minimize recrystalization
BLUEBERRY RAISIN BAGEL
Equipment use: Planetary mixer, Electric Deck Oven
Fat use: EASYBAKE100HSGLUTENTEX, KYLIE PAN RELEASE AGENT
| WORKING METHOD (MIXTURE A) | |
|---|---|
| MIXING | Boil both together till syrup dissolve. |
| WORKING METHOD (MIXTURE A) | |
|---|---|
| MIXING | 1. Mix G1, low speed, 4 mins, then medium speed, 8 mins 2. Add G2, low speed, 2 mins, then medium sped, 4 mins 3. Add G3 and G4, low speed till well mix 4. Mould round, cover, rest for 30 mins |
| SCALE | 100gm per piece, mould roud, rest 5 - 10 mins |
| MAKE UP | Roll dough, piece into long sheet and roll back into cylinder form join both edge together |
| FINAL PROOFING | 1 hr |
| FINAL STEP | Boil the bagel into mixture A for 30 seconds on both sides then place on baking sheet |
| BAKING TEMPERATURE | 250ºC upper heat, 195ºC bottom heat |
| BAKING TIME | 18mins± or well done |
| Ingredients | Baker (%) | Amount (g) | |
|---|---|---|---|
| G1 | BREAD FLOUR | 40 | 400 |
| CAKE FLOUR | 60 | 600 | |
| SUGAR | 10 | 100 | |
| YEAST | 1.3 | 13 | |
| WHOLE EGG 5 | 5 | 50/1PC GRED B | |
| SALT | 1.6 | 16 | |
| ICE WATER | 48 | 480 | |
| G2 | GLUTENTEX | 5 | 50 |
| G3 | BLUEBERRY FILLING | 17 | 170 |
| G4 | RAISIN | 15 | 150 |
| TOTAL | 202.9 | 2029 |
| Ingredients (Mixture A) | Baker (%) | Amount (g) | |
|---|---|---|---|
| A | WATER | 100 | 2000 |
| GLUCOSE SYRUP | 5 | 100 |
SANDWICH BREAD
Equipment use:
Electric Oven, Planetary mixer 20L (use hook)
Fat use:
GLUTENTEX, PAN RELEASE AGENT (KYLIE)
| WORKING METHOD No Time Dough) | |
|---|---|
| MIXING | Mix all ingredients except GLUTENTEX at low speed 2 mins, medium speed 15-18 mins. Add Margarine lower speed 2-3 mins, medium speed 2 mins. |
| DOUGH TEMPERATURE | 26.5°C |
| SCALE | 450g mould round and rest 10-15 mins |
| ASSEMBLE | Roll dough into cylinder and cut into 3 parts place in baking tin |
| FINAL PROOFING | 115 mins±, 32-34°C RH 75-80% |
| OVEN TEMPERATURE | Upper 200°C, bottom 240°C. |
| BAKING TIME | 32 mins |
*REMARKS:
This recipe can be used for any margarine.
| Ingredients | Baker (%) | Amount (g) |
|---|---|---|
| Bread Flour | 100% | 1000g |
| Yeast | 1% | 10g |
| Improver | 1% | 10g |
| Sugar | 10% | 100g |
| Salt | 1.5% | 15g |
| Milk Powder | 2% | 20g |
| Ice water | 62% | 620g |
| GLUTENTEX | 10% | 100g |
| TOTAL | 187.5% | 1875g |
BURGER BUN
Equipment use:
Electric Oven, ChusHeng Mixer 20L
Fat use:
GLUTENTEX, PAN RELEASE AGENT (OWEN/KYLIE)
| WORKING METHOD No Time Dough) | |
|---|---|
| MIXING | G1 mix well at low speed 2 mins. Add ice water at low speed 2 mins, high speed 15-18 mins. Add GLUTENTEX at low speed 2 mins, medium speed 2-3 mins. |
| SCALE | Mould round 60-80g dough |
| ASSEMBLE | Place onto well-greased tray. Lightly press the surface and spray water, sprinkle with sesame. |
| FINAL PROOFING | 32-34°C, 75-80% RH |
| BAKING TEMPERATURE | Upper 220°C, bottom 200°C |
| BAKING TIME | 11-13 mins or till well bake |
REMARK:
Baking temperature and time all depend on type of oven.
| Ingredients | Baker (%) | Amount (g) | |
|---|---|---|---|
| G1 | Bread Flour | 80 | 800 |
| Cake Flour | 20 | 200 | |
| Fresh yeast | 1.2 | 12 | |
| Salt | 1.2 | 12 | |
| Milk Powder | 1.2 | 12 | |
| Sugar | 10 | 100 | |
| Mc Improver | 1 | 10 | |
| G2 | Ice Water (temp 8 celcius) | 50 | 500 |
| G3 | GLUTENTEX | 10 | 100 |
| BACOMSOFT | 0.5 | 5 | |
| TOTAL | 188.5% | 1885g |