Overview
Mix for preparations of baguette roll.
Apito Baguette Mix 5%
Storage
Clean and cool conditions 18 ± 2°C
Shelf Life
365 days
Type
Bag
Allergens
Wheat, Wheat Products, Barley, Barley Products, Soy, Soy Products
Ingredients
Group A
Ingredient
KG
APITO BAGUETTE MIX 5%
0.100
BAKELS INSTANT ACTIVE DRIED YEAST
0.025
Water
1.285
Bread Flour
2.000
Total Weight: 3.410
Method
1. Place all ingredients into a spiral mixer.
2. Mix the dough for 10 minutes. The dough temperature should be between 26°C and 28°C.
3. Scale 300g of the dough weight and round it.
4. Mould the dough into desired shapes.
5. Prove the dough at 25°C.
6. Preheat the oven to 250°C. Once it reaches 250°C, inject steam and start to bake the dough at 200°C with ventilation for 25 minutes.
Cara-cara
1. Letakkan semua bahan ke dalam pengadun lingkaran.
2. Campurkan doh selama 10 minit. Suhu doh hendaklah antara 26 ° C dan 28 ° C.
3. Skala 300g berat adunan dan bulatkannya.
4. Acukan doh ke dalam bentuk yang dikehendaki.
5. Buktikan doh pada suhu 25°C.
6. Panaskan ketuhar hingga 250 °C. Sebaik sahaja mencapai 250 °C, suntikan stim dan mula membakar doh pada suhu 200°C dengan pengudaraan selama 25 minit.
Nutritional Information
Type
Value
Energy (kJ)
305.00
Protein (g)
5.20
Fat (g)
3.60
Fat (of which saturates)(g)
3.10
Carbohydrate (g)
41.80
Carbohydrate (of which sugars)(<g)
0.10
Sodium (mg)
15,500.00
Ingredients
-, Salt, Permitted Emulsifier (INS472(e)), Flour Improver (INS300), Malt Flour, Enzyme
Packaging
Code
Size
Type
Palletisation
3703-20
20 KG
Bag
Ingredients
Group A
Ingredient
KG
APITO BAGUETTE MIX 5%
0.100
BAKELS INSTANT ACTIVE DRIED YEAST
0.025
Water
1.285
Bread Flour
2.000
Total Weight: 3.410
Method
1. Place all ingredients into a spiral mixer.
2. Mix the dough for 10 minutes. The dough temperature should be between 26°C and 28°C.
3. Scale 300g of the dough weight and round it.
4. Mould the dough into desired shapes.
5. Prove the dough at 25°C.
6. Preheat the oven to 250°C. Once it reaches 250°C, inject steam and start to bake the dough at 200°C with ventilation for 25 minutes.
Cara-cara
1. Letakkan semua bahan ke dalam pengadun lingkaran.
2. Campurkan doh selama 10 minit. Suhu doh hendaklah antara 26 ° C dan 28 ° C.
3. Skala 300g berat adunan dan bulatkannya.
4. Acukan doh ke dalam bentuk yang dikehendaki.
5. Buktikan doh pada suhu 25°C.
6. Panaskan ketuhar hingga 250 °C. Sebaik sahaja mencapai 250 °C, suntikan stim dan mula membakar doh pada suhu 200°C dengan pengudaraan selama 25 minit.
Nutritional Information
Type
Value
Energy (kJ)
305.00
Protein (g)
5.20
Fat (g)
3.60
Fat (of which saturates)(g)
3.10
Carbohydrate (g)
41.80
Carbohydrate (of which sugars)(<g)
0.10
Sodium (mg)
15,500.00
Ingredients
-, Salt, Permitted Emulsifier (INS472(e)), Flour Improver (INS300), Malt Flour, Enzyme
Packaging
Code
Size
Type
Palletisation
3703-20
20 KG
Bag
