FATS FOR BREAD AND BUN GOODS

MASTERFAT
A high viscosity emulsified fat, perfectly balanced to give fine separation and complete dispersal throughout the dough.

Use at between 1% and 2% for Standard Type Breads.
Use at between2% to 5% for Fancy Breads and rolls.
Available in 25 kg Carton

BakELS FRUIT LOAF COMPOUND
A high viscosity emulsified fat compound especially developed for fruit loaves and buns to give them an extended shelf life.

Use at between 2% to 5% on flour weight.
Available in 25 kg Carton

BakELS LIQUID SHORTENING
A combination of vegetable oils and emulsifier for bread and rolls to ensure a more even dispersion in the dough, resulting in a softer, silkier, whiter crumb texture.

Use at the rate of 0.7% to 1.0% on flour weight.
Available in 20 litre Drum

SWEDEX SSL
This versatile powdered emulsifier has the ability to overcome the variability in flour quality and recipe formulation to produce loaves of consistent quality and good keeping properties.

Use at between 0.25% to 0.5% on flour weight.
Available in 20 kg Carton

SWEDEX 80
Contains data-esters in powder form.

Use at between 0.2% to 0.3% on flour weight.
Available in 25 kg Bag

RAPBRIM
Designed to assist in the production of bread when the flour is too strong and a reducing agent is necessary. Rapbrim is recommended to be used at 0.1% on flour weight. The dough mixing time may then be reduced by 20%.

Use at 0.1% on flour weight.
Available in 5 kg Bag

BakELS SOYA FLOUR
A full fat enzyme active Soya flour. Bakels Soya Flour can be used at the rate of up to 2% on flour weight for standard and fancy bread production.

Use at 2% on flour weight.
Available in 25 kg Bag

FINO AMYLASE
An enzyme supplement for flours that lack diastatic activity. Fino amylase improves crumb, and crust, colour, bread volume, structure and shelf life.

Use at the rate of 25 ppm to 150 ppm on flour weight.
Available in 5 kg Bag


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