Newsletter September 2017

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)
MIXINGBoil both together till syrup dissolve.
WORKING METHOD (MIXTURE A)
MIXING1. 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
SCALE100gm per piece, mould roud, rest 5 - 10 mins
MAKE UPRoll dough, piece into long sheet and roll back into cylinder form join both edge together
FINAL PROOFING1 hr
FINAL STEPBoil the bagel into mixture A for 30 seconds on both sides then place on baking sheet
BAKING TEMPERATURE250ºC upper heat, 195ºC bottom heat
BAKING TIME18mins± or well done
 IngredientsBaker (%) Amount (g)
G1BREAD FLOUR40400
CAKE FLOUR60600
SUGAR10100
YEAST1.313
WHOLE EGG 5550/1PC GRED B
SALT 1.616
ICE WATER48480
G2GLUTENTEX 550
G3BLUEBERRY FILLING17170
G4RAISIN15150
TOTAL202.92029
 Ingredients (Mixture A)Baker (%) Amount (g)
AWATER 1002000
GLUCOSE SYRUP5100

SANDWICH BREAD

Equipment use:

Electric Oven, Planetary mixer 20L (use hook)

Fat use:

GLUTENTEX, PAN RELEASE AGENT (KYLIE)

WORKING METHOD No Time Dough)
MIXINGMix 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 TEMPERATURE26.5°C
SCALE450g mould round and rest 10-15 mins
ASSEMBLERoll dough into cylinder and cut into 3 parts place in baking tin
FINAL PROOFING115 mins±, 32-34°C RH 75-80%
OVEN TEMPERATUREUpper 200°C, bottom 240°C.
BAKING TIME32 mins

*REMARKS:
This recipe can be used for any margarine.

Ingredients Baker (%) Amount (g)
Bread Flour100%1000g
Yeast1%10g
Improver1%10g
Sugar10%100g
Salt1.5%15g
Milk Powder2%20g
Ice water62%620g
GLUTENTEX10%100g
TOTAL187.5%1875g

BURGER BUN

Equipment use:

Electric Oven, ChusHeng Mixer 20L

Fat use:

GLUTENTEX, PAN RELEASE AGENT (OWEN/KYLIE)

WORKING METHOD No Time Dough)
MIXINGG1 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.
SCALEMould round 60-80g dough
ASSEMBLEPlace onto well-greased tray. Lightly press the surface and spray water, sprinkle with sesame.
FINAL PROOFING32-34°C, 75-80% RH
BAKING TEMPERATUREUpper 220°C, bottom 200°C
BAKING TIME11-13 mins or till well bake

REMARK:

Baking temperature and time all depend on type of oven.

 Ingredients Baker (%) Amount (g)
G1Bread Flour80800
Cake Flour20200
Fresh yeast1.212
Salt1.212
Milk Powder1.212
Sugar10100
Mc Improver110
G2Ice Water (temp 8 celcius)50500
G3GLUTENTEX10100
BACOMSOFT0.55
TOTAL188.5%1885g

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