DESCRIPTION:
Bak Krisp 2.0 is a concentrated, semi-plastic, no-time base for the rapid production of crispy Italian and French bread and rolls. This base can also be used to make Kaiser or hard rolls.
FEATURES
- Maintains excellent production handling abilities
- From mixer to “hot out of the oven” in less than 2 hours
- Extends freshness and improves the crispiness of baked product
- Recommended usage is 5% based on flour weight
- Does not contain Partially Hydrogenated Oils (PHOs)
INGREDIENTS
Salt, Shortening Blend, Dextrose, Sugar, Corn Starch, Mono- and Diglycerides, Defatted Soy Flour and 2% or Less of Each of the Following: Potassium Bromate, Ascorbic Acid (Vitamin C), L-Cysteine Hydrochloride, Enzymes.
Bread & Rolls
Gal Formula |
Ingredients |
LBS. |
| 14 Lbs 4 oz | Patent Flour | 100.00 |
| 11 oz | Bak Krisp 2.0 |
5.00 |
| 8 Lbs | Water (Variable) | 56.00 |
| 7 oz | Yeast, Compressed (Variable)* | 3.00 |
| 23 Lbs 6 oz |
Total weight | 164.00 |
PROCEDURE:
Mix on low speed for 2 minutes
Mix on high speed for 10-12 minutes or until fully developed
Dough Temp: 74-78°F
Floor Time: 0-10 minutes