Recipe inspiration VELVET COMBO
Velvet Combo
Bakels Velvet Combo is a complete bread improver that adds volume, softness and good freshness to all kinds of bread.
Benefits
• Both volume & freshness in the same product
• Excellent results at low dosage
• Stable & reliable result every time
PRODUCT INFORMATION
Storage: dry and cool, not above 25°C (max 65% relative humidity).
Packaging: 20 kg bag.
Shelf life: 9 months.
Allergens: contains gluten (WHEAT).
Dosage: 1% on flour weight.
Water
Aromatic
Bakels Dry Yeast 20 g
Bakels Velvet Combo 15 g
Bakels Lecisoft Rye 12 g
Mixing time: 10 minutes slowly.
Resting time: 30 minutes, mix for one more minute.
Weigh into 500 g pieces and put them in bread tins.
Fermenting time: approx. 40-45 minutes
Starting temperature: 230°C
Baking temperature: 180°C
Steam: 7 seconds
Baking time: approx. 35 minutes
Topping: Bakels Seed mix
Artisan Sourdough bread
Danish Rye Bread
Mixing time: 9 + 3 minutes
Resting time: 20 minutes
Dough weight: 600 g
Fermenting time: in baskets, approx. 45 minutes
Starting temperature: 240°C
Baking temperature: 190°C
Steam: 8 seconds
Baking time: approx. 30 minutes, open damper the last 5 minutes.
Art nr: Bakels Velvet Combo 193911 / Bakels Dry Yeast 297213 / Bakels Fermdor R Strong 291510 / Bakels Lecisoft Rye 198210 Bakels Seed Mix 542810 / Aromatic Baking Malt Dark 266311
Art nr: Bakels Velvet Combo 193911 / Bakels Dry Yeast 297213 / Bakels Fermdor R Strong 291510 / Bakels Lecisoft Rye 198210 Bakels Fermdor R Classic 291010
White rolls in frame
Bakels Velvet Combo 17 g
Mixing time: 5 + 3 minutes
Resting time: 10 minutes
Dough weight: 93 g
Put 30 rolls on baking trays covered with paper. Bake in wooden frame.
Fermenting time: approx. 70 minutes
Starting temperature: 240°C
Baking temperature: 200°C
Baking time: approx. 20 minutes
Topping: sifted wheat flour
Sourdough bread
Bakels Dry Yeast
Bakels Velvet Combo 17 g
Bakels Lecisoft Rye 10,5 g
Mixing time: 10 + 1 minutes
Resting time: 20 minutes
Dough weight: 400 g
Fermenting time: approx. 60 minutes
Bake in bread tins
Topping: sifted rye flour
Starting temperature: 240°C
Baking temperature: 200°C
Steam: 7 seconds
Baking time: approx. 23-25 minutes
Art nr: Bakels Velvet Combo
/ Bakels Dry Yeast 297213 / Bakels Fermdor R Strong 291510 / Bakels Lecisoft Rye 198210
Art nr: Bakels Velvet Combo 193911 / Bakels Dry Yeast 297213 / Bakels Fermdor R Strong 291510
Baguette with plums
Mixing time: 5 + 2 minutes
Add the chopped, dried plums in the end.
Dough temperature: 26-28°C
Dough weight: 150 g
Resting time: 15 minutes
Fermenting time: approx. 50 minutes
Starting temperature: 230°C
Baking temperature: 210°C
Steam: 7 seconds
Baking time: approx. 14 minutes
Syrup bread
Bakels
Bakels Lecisoft Rye 4,5
Mixing time: 5 + 2 minutes
Resting time: 2 x 10 minutes
Dough weight: 550 g
Fermenting time: approx. 50 minutes
Starting temperature: 250°C
Baking temperature: 200°C
Steam: 8 seconds
Baking time: approx. 22 minutes
Art nr: Bakels Velvet Combo
/ Bakels Dry Yeast 297213 / Bakels Fermdor
291510 / Bakels Lecisoft Rye 198210
Art nr: Bakels Velvet Combo 193911 / Bakels Dry Yeast 297213 / Bakels Fermdor R Classic 291010
White round bread
Mixing time: 5 + 2 minutes
Resting time: 20 minutes
Dough weight: 70 g
Bread cakes: 300 g
Roll to 3.5 mm
Bread cakes: 4 mm
Nibble
Fermenting time: approx. 60 minutes
Starting temperature: 230°C
Baking temperature: 230°C
Baking time: approx. 6 minutes
Toast bread
Mixing time: 5 + 2 minutes
Dough temperature: 26-28°C
Dough weight: 375 g
Resting time: 15 minutes
Fermenting time: approx. 50-60 minutes
Bake in baking tins
Starting temperature: 230°C
Baking temperature: 200°C
Steam: 7 seconds
Baking time: approx. 25 minutes
Art nr: Bakels Velvet Combo 193911 / Bakels Dry Yeast 297213
Art nr: Bakels Velvet Combo 193911 / Bakels Dry Yeast 297213 / Bakels Fermdor R Strong 291510
Hamburger- & Hot Dog buns
Mixing time: 5 + 4 minutes
Resting time: 20 minutes
Dough weight: Hamburger bun: 60 g
Hot dog bun: 40 g
Put the hamburger buns in a silicone form and press with a wooden plate.
Roll the hot dog buns and put on a baguette tray covered with baking paper.
Fermenting time: approx. 60 minutes
Starting temperature: 220°C
Baking temperature: 220°C
Baking time: Hamburger buns: 8 minutes
Hot dog buns: 6 minutes
Mixing time: 5 + 5 minutes
Dough temperature: 26-28°C
Resting time: 10 minutes
Dough weight: 80 g
Fermenting time: approx. 60-70 minutes
Roll to 2.5 mm
Starting temperature: 210°C
Baking temperature: 210°C
Baking time: approx. 8 minutes
In silicone moulds approx. 10-11 minutes
Sweet wheat dough
Art nr: Bakels Velvet Combo
/ Bakels Dry Yeast 297213 / Bakels Emilka Special 365011
Art nr: Bakels Velvet Combo 193911 / Bakels Dry Yeast 297213 / Bakels Fermdor R Classic 291010
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