Bread Improver

DOUGHCON ACE100

DOUGHCON ACE100 is an all purpose bread improver containing emulsifier, ascorbic acid and enzymes. It improves bread volume, softness of bread and dough stability during process.


Advantages of DOUGHCON ACE100:
  1. Helps to increase bread and buns volume.
  2. Improves dough handling and machinability.
  3. Provides good dough stability at different floor time.
  4. Improves anti-staling effect by maintaining the softness and freshness of bread.
  5. Can be used with Rheon’s machines as well as other conventional bakery equipment.

Recommended Dosage for DOUGHCON ACE100 based on flour weight
  1. 0.8-1.0% in No Time Dough Method.
  2. 0.3-0.5% in Straight Dough Method.
  3. 0.2-0.3% in Sponge & Dough Method.

Sandwich Bread RecipeMethod : Sponge & Dough Method
Ingredients 0.2% DOUGHCON
ACE-100
0.2% Commercial
Bread Improver
[Sponge] % %
Bread Flour 70 70
Instant Dry Yeast 1 1
Commercial Bread Improver - 0.2
DOUGHCON ACE-100 0.2 -
RIMULSOFT SUPER(V) 0.3 0.3
Water 40.5 40.5
[Dough]
Bread Flour 30 30
Salt 2 2
Sugar 5 5
Skim Milk Powder 2 2
Shortening 5 5
Water (adjusted by flour quality) 24.5 24.5
Total 180.3 180.3

Trend of Bread Volume at Different Floor Time using DOUGHCON ACE-100 vs. Commercial Bread Improver in Sponge & Dough Method


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