S500. Trust the best. Recipes

Transcription

1 S500 Trust the best Recipes

2 S500 Trust the best S500 is a range of all purpose improvers for all types of bread and processes. It provides dough tolerance and security during all stages of the bread making process ensuring that you will provide your customers with the best bread possible. S500 offers you: Quality: dough tolerance, consistent volume, crust and crumb texture Versatility: different applications and baking processes Peace of mind, even in challenging baking conditions S500 Red has a long history of proven success: it was launched in 1975 in Belgium and now available worldwide, adapted to the needs of every country. In addition, Puratos USA developed a full range of improvers, responding to your needs. NAME CODE DESCRIPTION S500 Red TD11 High quality, all purpose improver for all types of processes and applications. Provides exceptional tolerance and volume and ensures complete peace of mind. S500 Ultra TD11 All purpose improver for all types of processes and applications. Provides tolerance and volume. S500 Blue TD12 All-purpose industrial improver specifically formulated for automated lines. Provides exceptional tolerance and volume. S500 Green TD11 A clean label all purpose improver providing volume and tolerance. You want to know our secret? We always have been using patented enzymes in our S500 improvers that have been unique to Puratos which makes it difficult to be duplicated by others. Trust the best!

3 S500 Red is extremely versatile; it can be used at different dosage in different applications. In order to offer you the best service, Puratos recommends following dosage levels for each situation. S500 RED - DIRECT 0.5% 1% 1.5% 2% Bagel Soft Roll Crusty Roll Italian Bread Pan Bread Multigrain Bread Kaiser Roll Portuguese Roll S500 RED - OVERNIGHT 0.5% 1% 1.5% 2% Bagel Soft Roll Crusty Roll Italian Bread Pan Bread Multigrain Bread Danish Kaiser Roll Portuguese Roll S500 RED FROZEN UFF 0.5% 1% 1.5% 2% Crusty Roll Italian Bread Multigrain Bread Danish

4 Bagels (baked) High Gluten Flour Water 5 +/ /- Yeast 1 oz Direct Brown Sugar 3 oz 2 2 Malted Barley Flour 3 oz 2 2 S500 Red ¾ oz Intens Extensibility ½ oz Sapore Rigoletto 3 oz 2 2 : 6-8 minutes at low speed and 1-2 minutes at high speed Dough temperature: F Bulk fermentation: 5 minutes Scale: 3-4 oz Intermediate proof: none Make up: bagel then put on corn meal board Final fermentation: minutes at 90 F and 85% humidity Preparation before baking: transfer bagels to screen trays Oven temperature: 550 F time (rack oven): minutes full steam then reduce oven temperature to 400 F. Evacuate steam from oven after 2 minutes.

5 Soft Rolls Flour-bread Flour-pastry Water 5.6 +/- 56 +/- 56 +/- Yeast 5 ½ oz Direct Sugar 13 oz 8 8 S500 Red 1 oz Puraslim 6 oz 4 4 Sapore Rigoletto 5 oz 3 3 Soft r Intens Fresh (optional) 1 oz Soft r Intens Short 3 oz 2 2 : 3 minutes at low speed and 6-8 minutes at high speed Dough temperature: F Bulk fermentation: 10 minutes Scale: oz Intermediate proof: none Make up: round and place on pans Final fermentation: minutes at 90 F and 85% humidity Preparation before baking: none Oven temperature: 375 F time: minutes with little to no steam The soft rolls can be brushed or sprayed with egg wash for a glossy shine. In that case, no steam is required. Using the Soft r Intens Fresh will prolong the freshness of these rolls.

6 Crusty Dinner Rolls Flour-bread Water 6 +/- 60 +/- 60 +/- Yeast 3 oz 2 2 Direct Sugar 3 oz 2 2 Oil 3 oz 2 2 S500 Red 2 oz 1 1 Sapore Traviata 5 oz 3 3 Soft r Intens Fresh (optional) 1 oz Soft r Intens Short 3 oz 2 2 : 3 minutes at low speed and 6-8 minutes at high speed Dough temperature: F Bulk fermentation: 15 minutes Scale: oz and round Intermediate proof: 10 minutes Make up: as desired and place on pans Final fermentation: minutes at 90 F and 85% humidity Preparation before baking: one cut Oven temperature: 400 F time: minutes with 5-10 seconds steam Using the Soft r Intens Fresh will prolong the freshness of these rolls.

7 Italian Bread Flour-bread Semolina Flour Water Yeast 3 oz 2 2 Direct Sugar 3 oz 2 2 Oil 3 oz 2 2 S500 Red 2 ½ oz Sapore Tosca 5 oz 3 3 Soft r Intens Fresh (optional) ½ oz : 3 minutes at low speed and 6-8 minutes at high speed Dough temperature: F Bulk fermentation: 15 minutes Scale: 18 oz and round Intermediate proof: minutes Make up: loaves Final fermentation: minutes at 90 F and 85% humidity Preparation before baking: 4 cuts Oven temperature: 425 F time: minutes with 5-10 seconds steam In order to obtain an even nicer crispy crust, roll the dough in semolina flour after make-up. Using the Soft r Intens Fresh will prolong the freshness of these breads.

8 White Pan Breads Flour-bread Flour-pastry Water 5.5 +/- 55 +/- 55 +/- Yeast 6 oz 4 4 Direct Sugar 13 oz 8 8 Vegetable Oil 10 oz 6 6 S500 Red 1 oz Sapore Panarome 5 oz 3 3 Soft r Intens Fresh 1 oz Soft r Intens Short 3 oz 2 2 : 3 minutes at low speed and 6-8 minutes at high speed Dough temperature: F Bulk fermentation: none Scale: oz depending on loaf size and round Intermediate proof: 10 minutes Make up: loaves and place in pans, previously greased with pan spray Final fermentation: minutes at 90 F and 85% humidity Preparation before baking: none Oven temperature: 350 F time: minutes with little to no steam Remove immediately from pans after they come out of the oven. Using the Soft r Intens Fresh will prolong the freshness of these breads.

9 Multigrain Bread Flour-bread Coarse Whole Wheat Flour Water 5.5 +/- 55 +/- 55 +/- Yeast 4 oz Direct Salt 2 ½ oz Brown Sugar 5 oz 3 3 Vital Wheat Gluten 2 oz 1 1 S500 Red 3 oz 2 2 Sapore Softgrain Multigrain : 5 minutes at low speed and 8-10 minutes at high speed Dough temperature: F Bulk fermentation: 15 minutes Scale: 18 oz Intermediate proof: 15 minutes Make up: Batard Final fermentation: minutes at 90 F and 85% humidity Preparation before baking: 1-2 cuts Oven temperature: 425 F time: minutes with 5-10 seconds steam Roll the dough in a grain mix after make-up or dust with flour before baking to give a more rustic and artisan-style look.

10 Soft Kaiser Rolls Ingredients Lbs % Flour-bread Water 5.2 +/- 52 +/- Yeast 3.2 oz 2 Salt 3 oz 1.9 Direct Sugar 3.2 oz 2 S 500 Red 3.2 oz 2 Puraslim 3.2 oz 2 Soft r Intens Fresh oz.75 Sapore Panarome 3.2 oz 2 : 3 minutes at low speed and 6-8 minutes at high speed Dough temperature: 78 F Bulk fermentation: 10 minutes Scale: 3 oz and round Intermediate proof: none Make up: Process dough pieces through Kaiser Roll line Final fermentation: 60 minutes at 90 F and 85% humidity Preparation before baking: Remove Kaiser Rolls from board and place face up on screen pans Oven temperature: 400 F time: minutes with 30 seconds steam Soft r Intens Fresh 1-20 is optional for longer freshness over time; it can be used in combination with 0.5% Calpro for long shelf life packaging.

11 Crusty Portuguese Rolls Flour-bread Water 5.2 +/- 52 +/- 52 +/- Yeast 3.2 oz 2 2 Direct Brown Sugar 4.8 oz 3 3 S 500 Red 3.2 oz 2 2 Puraslim 3.2oz 2 2 Sapore Fidelio 1.6 oz 1 1 Sapore Panarome 4 oz : 3 minutes at low speed and 6-8 minutes at high speed Dough temperature: 78 F Bulk fermentation: None Scale: 3 oz and round Intermediate proof: none Make up: Take round dough pieces and mold into oval shape pieces. Dust with rye flour/cornmeal mixture. Stamp each piece length wise with doughnut stick and place face down on boards. Final fermentation: minutes at 90 F and 85% humidity Preparation before baking: Remove Portuguese Rolls from board and place face up on screen pans. Oven temperature: 400 F time: minutes with 30 seconds steam

12 Bagels (baked) High Gluten Flour Water 5 +/- 50 +/- 50 +/- Yeast ¾ oz Brown Sugar 3 oz 2 2 Malted Barley Flour 3 oz 2 2 S500 Red ¾ oz Intens Extensibility ½ oz Sapore Rigoletto 3 oz 2 2 : 6-8 minutes at low speed and 1-2 minutes at high speed Dough temperature: F Bulk fermentation: 5 minutes Overnight Scale: 3-4 oz Intermediate proof: none Make up: bagel then put on corn meal board. Place bagels in refrigerator for 8-12 hours. Final fermentation: 30 minutes at 90 F and 85% humidity until bagel floats in water Preparation before baking: transfer bagels to screen trays Oven temperature: 550 F time: minutes full steam then reduce oven temperature to 400 F. Evacuate steam from oven after 2 minutes.

13 Soft Rolls Flour-bread Flour-pastry Water /- 56 +/- Yeast 6.4 oz 4 4 Sugar 13 oz 8 8 S500 Red 1 oz Puraslim 6 oz 4 4 Sapore Rigoletto 5 oz 3 3 Soft r Intens Fresh (optional) 1 oz Soft r Intens Short 3 oz 2 2 Overnight : 3 minutes at low speed and 6-8 minutes at high speed Dough temperature: F Bulk fermentation: 10 minutes Scale: oz Intermediate proof: none Make up: make round, place on pans and put in refrigerator for 8-12 hours. Final fermentation: place for minutes on ambient temperature and 40 minutes in proof box at 90 F and 85% humidity Preparation before baking: none Oven temperature: 375 F time: minutes with little to no steam The soft rolls can be brushed or sprayed with egg wash for a glossy shine. In that case, no steam is required. Using the Soft r Intens Fresh will provide a better freshness of these rolls over time.

14 Crusty Dinner Rolls Flour-bread Water 6 +/- 60 +/- 60 +/- Yeast 2.4 oz Sugar 3 oz 2 2 Oil 3 oz 2 2 S500 Red 2 oz 1 1 Sapore Traviata 5 oz 3 3 Soft r Intens Fresh (optional) 1 oz Soft r Intens Short 3 oz 2 2 : 3 minutes at low speed and 6-8 minutes at high speed Dough temperature: F Bulk fermentation: 15 minutes Overnight Scale: 3 oz and round Intermediate proof: 10 minutes Make up: make round dough pieces, place on pans and put in refrigerator for 8-12 hours. Final fermentation: place for minutes on ambient temperature and 40 minutes in proof box at 90 F and 85% humidity Preparation before baking: one cut length wise Oven temperature: 400 F time: minutes with 5-10 seconds steam Using the Soft r Intens Fresh will prolong the freshness of these rolls.

15 Italian Bread Flour-bread Semolina Flour Water Yeast 2.4 oz Sugar 3 oz 2 2 Oil 3 oz 2 2 S500 Red 2 ½ oz Sapore Tosca 5 oz 3 3 Soft r Intens Fresh (optional) ½ oz : 3 minutes at low speed and 6-8 minutes at high speed Dough temperature: F Bulk fermentation: 15 minutes Overnight Scale: 18 oz and round Intermediate proof: minutes Make up: make loaves, place on sheet pans and put in refrigerator for 8-12 hours. Final fermentation: place for minutes on ambient temperature and minutes in proof box at 90 F and 85% humidity Preparation before baking: 4 cuts Oven temperature: 425 F time: minutes with 5-10 seconds steam In order to obtain an even nicer crispy crust, roll the dough in semolina flour after make-up. Using the Soft r Intens Fresh will maintain the freshness of these breads over time.

16 White Pan Breads Flour-bread Water 6 +/- 60 +/- 60 +/- Yeast 5 oz 3 3 Sugar 13 oz 8 8 Butter Supreme 0.8 oz S500 Red 0.8 oz Soft r Intens Fresh 0.8 oz Intens Extensibility 0.6 oz Sapore Rigoletto 5 oz 3 3 Puraslim 5 oz 3 3 Overnight : 3 minutes at low speed and 6-8 minutes at high speed Dough temperature: F Bulk fermentation: none Scale: 19 oz depending on loaf size and round Intermediate proof: 10 minutes Make up: loaves and place in pans Make up: make round dough pieces, place on pans and put in refrigerator for 8-12 hours. Final fermentation: place for minutes at ambient temperature and minutes in proof box at 90 F and 85% final fermentation. Preparation before baking: none Oven temperature: 350 F time: minutes with little to no steam Soft r Intens Fresh is optional to obtain longer freshness; it can be used with 0.5% Cal pro for long shelf life packaging.

17 Multigrain Bread Flour-bread Coarse Whole Wheat Flour Water Yeast 3 oz 2 2 Salt 2 ½ oz Brown Sugar 5 oz 3 3 Vital Wheat Gluten 2 oz 1 1 S500 Red 3 oz 2 2 Sapore Softgrain Multigrain : 5 minutes at low speed and 8-10 minutes at high speed Dough temperature: F Bulk fermentation: 15 minutes Overnight Scale: 18 oz Intermediate proof: 15 minutes Make up: Batard shape Make up: make round dough pieces, place on pans and put in refrigerator for 8-12 hours. Final fermentation: place for minutes on ambient temperature and 40 minutes in proof box at 90 F and 85% humidity Preparation before baking: 1-2 cuts Oven temperature: 425 F time: minutes 5-10 seconds steam Roll the dough in a grain mix after make-up or dust with flour before baking to give a more rustic and artisan-style look.

18 Danish Dough Flour-bread Pastry Flour Water 4 +/- 40 +/- 40 +/- Whole Eggs Yeast Shortening Salt 3 oz 2 2 Sugar Non Fat Dried Milk Powder 8 oz 5 5 S500 Red 1 oz Soft r Intens Melting 1 ½ oz 1 1 Sapore Fidelio 3 oz 2 2 Overnight Margarine Roll-in on dough wt. : 5 minutes at low speed and minutes at high speed just under full development Dough temperature: F Bulk fermentation: none Scale: dough pieces to desired size and place dough piece(s) in refrigerator to get cold before laminating Make up: place margarine onto the dough piece and give 3X3 Folds giving time between each time for dough to relax. (Place in refrigerator each time). After final Fold over, place in refrigerator for 8-12 hours and do the final make-up the next day. Place final shapes on lined pans. Final fermentation: minutes at 90 F and 80% humidity Preparation before baking: brush or spray with egg wash and top with your favorite topping Oven temperature: 350 F time: minutes until golden brown Decoration after baking: brush Harmony Classic Briant or Sublimo on baked Danish for a glossy shine. String warmed Puratop Icing after Danish has cooled.

19 Soft Kaiser Rolls Flour-bread Water 52 +/- 52 +/- 52 +/- Yeast Salt Sugar S500 Red Puraslim Soft r Intens Fresh (optional) Sapore Panarome : 3 minutes at low speed and 6-8 minutes at high speed Dough temperature: 78 F Bulk fermentation: 10 minutes Overnight Scale: 3 oz and round Intermediate proof: none Make up: Process the dough pieces through the Kaiser Roll line. After place on pans and put in refrigerator for 8-12 hours. Final fermentation: place for minutes on ambient temperature and 40 minutes in proof box at 90 F and 85% humidity Preparation before baking: Remove Kaiser Rolls from board and place face up on screen pans. Oven temperature: 400 F time: minutes with 30 seconds steam Soft r Intens Fresh 1-20 is optional in order to maintain freshness over time; it can be used together with 0.5% Calpro for long shelf life packaging.

20 Crusty Portuguese Rolls Flour-bread Water 5.2 +/- 52 +/- 52 +/- Yeast 3.2 oz 2 2 Brown Sugar 4.8 oz 3 3 S500 Red 3.2 oz 2 2 Puraslim 3.2 oz 2 2 Sapore Fidelio 1.6 oz 1 1 Sapore Panarome 4 oz : 3 minutes at low speed and 6-8 minutes at high speed Dough temperature: 78 F Bulk fermentation: None Overnight Scale: 3 oz and round Intermediate proof: none Make up: Take round dough piece and mold into oval shape pieces. Once finished take oval shaped pieces and dust with rye flour/cornmeal mixture. Stamp each piece length wise with a doughnut stick and place face down on boards. Put in refrigerator for 8-12 hours. Final fermentation: place for minutes on ambient temperature and 40 minutes in proof box at 90 F and 85% humidity Preparation before baking: Remove Portuguese Rolls from board and place face up on screen pans. Oven temperature: 400 F time: minutes with 30 seconds steam

21 Crusty Rolls Flour-bread Water 6 +/- 60 +/- 60 +/- Yeast 4.8 oz 3 3 Sugar 3 oz 2 2 Oil 3 oz 2 2 S500 Red 2.4 oz Sapore Traviata 5 oz 3 3 Soft r Intens Fresh (optional) 1 oz Soft r Intens Short 3 oz 2 2 : 3 minutes at low speed and 6-8 minutes at high speed Dough temperature: F Bulk fermentation: 15 minutes Scale: oz and round Intermediate proof: 10 minutes Make up: as desired and place in freezer Frozen Thawing Take the frozen rolls out of the freezer and let thaw overnight in refrigerator for 8-12 hours. And let rest at ambient temperature for minutes Final Preparation Final fermentation: 45 minutes in proof box at 90 F and 85% humidity Preparation before baking: one cut Oven temperature: 400 F time: minutes with 5-10 seconds steam Using the Soft r Intens Fresh will prolong the freshness of these rolls. For long term freezing, increase the yeast percentage up to 4-5% on flour weight.

22 Italian Bread Flour-bread Semolina Flour Water 6 +/- 60 +/- 60 +/- Yeast 5 ½ oz Sugar 3 oz 2 2 Oil 3 oz 2 2 S500 Red 3.2 oz 2 2 Sapore Tosca 5 oz 3 3 Soft r Intens Fresh (optional) ½ oz : 3 minutes at low speed and 6-8 minutes at high speed Dough temperature: 75 F Bulk fermentation: 10 minutes Scale: 18 oz and round Intermediate proof: 10 minutes Make up: loaves and place on floured boards into the freezer. After the products being fully frozen, place in plastic bags for long term frozen storage. Frozen Thawing Take the frozen dough pieces out of the freezer and let thaw overnight in refrigerator for 8-12 hours. And let rest at ambient temperature for minutes Final Preparation Final fermentation: minutes in proof box at 90 F and 85% humidity Preparation before baking: 4 cuts Oven temperature: 425 F time: minutes with 5-10 seconds steam In order to obtain an even nicer crispy crust, roll the dough in semolina flour after make-up. Using the Soft r Intens Fresh will prolong the freshness of these breads. For long term freezing, increase the yeast percentage up to 4-5% on flour weight.

23 Multigrain Bread Flour-bread Coarse Whole Wheat Flour Water 5.5 +/- 55 +/- 55 +/- Yeast 5 oz 3 3 Salt 2 ½ oz Brown Sugar 5 oz 3 3 Vital Wheat Gluten 2 oz 1 1 S500 Red 3 oz 2 2 Sapore Softgrain Multigrain : 5 minutes at low speed and 8-10 minutes at high speed Dough temperature: F Bulk fermentation: 15 minutes Scale: 18 oz Intermediate proof: 15 minutes Make up: Batard and place the dough pieces in the freezer. Once fully frozen, place them in plastic bags for long term freezer storage. Frozen Thawing Take the frozen dough pieces out of the freezer and let thaw overnight in refrigerator for 8-12 hours. And let rest at ambient temperature for minutes Final Preparation Final fermentation: 45 minutes in proof box at 90 F and 85% humidity Preparation before baking: 1-2 cuts Oven temperature: 425 F time: minutes with 5-10 seconds steam Roll the dough in a grain mix after make-up or dust with flour before baking to give a more rustic and artisan-style look. For long term freezing, increase the yeast percentage up to 4-5% on flour weight.

24 Danish Dough Flour-bread Pastry Flour Water 4 +/- 40 +/- 40 +/- Whole Eggs Yeast Shortening Salt 3 oz 2 2 Sugar Non Fat Dried Milk Powder 8 oz 5 5 S500 Red 1 oz Soft r Intens Melting 1 ½ oz 1 1 Sapore Fidelio 3 oz 2 2 Margarine Roll-in on dough weight : 5 minutes at low speed and minutes at high speed just under full development Dough temperature: F Bulk fermentation: none Frozen Scale: dough pieces to desired size and place dough piece(s) in refrigerator to get cold before laminating Lamination: place margarine onto dough piece and give 3X3 folds giving time between each time for dough to relax. (Place in refrigerator each time). After final fold over, place in freezer. Thawing Take out the slabs of frozen dough and place in refrigerator overnight for 8-12 hours. Final Preparation Make-up: Make up and place final shapes on lined pans. Final fermentation: minutes at 90 F and 80% humidity Preparation before baking: brush or spray with egg wash and top with your favorite topping Oven temperature: 350 F time: minutes until golden brown Decoration after baking: brush Harmony Classic Briant or Sublimo on baked Danish for a glossy shine. String warmed Puratop Icing after Danish has cooled down.

25 Even with different bakery conditions and flour quality, S500 Red gives you complete peace of mind - Vincent S500 Red is a very versatile product, it can be used in a broad range of bread applications - Fred Puratos US Corporate Headquarters 1941 Old Cuthbert Road - Cherry Hill, NJ T: or F: E: infous@puratos.com