For use in: Breads, Buns, Cookies, and Cakes
Advantages: Keeps product moist, better shelf-life/freshness, enhance flavour, softer texture, reduce sugar
Recommended Dosage:
| Buns/Breads | 2.5% of total weight dough |
| Cakes | 1.25% of total weight batter |
Storage: keep in cool and dry place, away from direct sunlight
Self Life: 12 months from production date
Carton: 4 pails(8.0kg) per carton
Pallet: 27 cartons(8.0kg) per pallet / 24 drums(30kg) per pallet
Recipe for Butter Bar Cake
Ingredients: Buttermas / Butter 500g, Sugar 350g, Egg 470g, Plain Flour 430g, Golden Syrup 20g
Step 1 – Beat Buttermas and sugar until light and creamy
Step 2 – Slowly add in eggs one at a time, beating thoroughly after each addition
Step 3 – Carefully fold in plain flour into the mixture
Step 4 – Last, add in Golden Syrup and mix well
Step 5 – Pour the cake batter into desire mould
| Pan Size: inches | 2 x 5 x 3 (L x W x H) |
| Baking Time | 50 minutes |
| Baking Temp. | 160°c top 150°c bottom |
Recipe for Sweet Bun
| Part A | High Protein Flour 500g, Sugar 70g, Bread Improver UB2000 5g, Salt 5g, Instant Dry Yeast 6g, Egg 1nos, Ice & Water 250g, Golden Syrup 20g |
| Part B | Butter(50g) |
Preparation
Step 1 – Mix Part A until becomes a dough texture, add in Part B and kead until the dough is smooth and fine. Mixing time: 15 – 17mins
Step 2 – Rest the dough for 30mins and divide into 40g each, and roll to round shape
Step 3 – Rest the small dough for 15mins and divide into place
| Mixing Time | 15 to 17 minutes | Proving Time | 60 minutes | |
| Dough Temp. | 26°c | Baking Temp. | 185°c | |
| Resting Time | 30 + 15 minutes |
Recommended Product:
*Try baking with our Bread Improver UB2000 for better oven spring and extra softness
