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Vizyon P300 Bread Improver – 500g
Vizyon P300 Bread Improver is formulated to improve loaf volume, enhance crumb structure, and extend the bread’s shelf life. It also helps with water absorption, making the dough easier to work with, and improves the crust color.
Dosage: 500g / 100kg – (5g for 1kg)
How many packets do I need?
Enter your flour amount to calculate how many packets of Vizyon P300 (500g) you’ll need.
kg of flour
P300 improver needed:
125 g
125 g
Packets required:
1 packet
1 packet
This calculator uses the recommended dosage as a starting point. Actual amounts may vary depending on flour quality and other variables. For larger orders or technical advice, contact us.
Allergen Information: Contains gluten.
Vizyon P300 Bread Improver – Sandwich Loaf Recipe
Ingredients
- Bread Flour (100%) – 475g
- Water (60%) – 295g
- Oil (1%) – 5g
- Salt (2%) – 10g
- Vizyon P300 Bread Improver (0.5%) – 2.5g
Makes one 680g sandwich loaf.
Method
- Place all of the ingredients in the bowl of a stand mixer with the dough hook attached and mix for three minutes on a slow speed.
- Increase the speed to medium and let the dough knead for around eight minutes. The dough should produce a full windowpane and register a temperature of 26 degrees celsius.
- Place the dough in an oiled container and bulk ferment for an hour.
- Dump the dough onto a lightly floured work surface and shape. Place the shaped loaf into a tin and set aside to proof for another hour or until the dough just peaks over the sides of the tin. While this is happening, preheat your oven to 240 degrees celsius.
- Lightly flour and slash the top of the loaf before placing it in the oven. As the loaf goes into the oven, try to create as much steam as you can.
- Bake the loaf for about 30 minutes, the exposed crust should be a dark brown and the base should sound hollow when tapped.
- Allow to fully cool before slicing.
Product Features
- High ovenspring
- High loaf volume
- Optimized crumb structure
- Extended crumb softness and structure
