Overview
Full mix for preparations of baguette roll.
Apito Baguette Mix (Full Mix)
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
1.000
BAKELS INSTANT ACTIVE DRIED YEAST
0.012
Water (variable)
0.610
Total Weight: 1.622
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.
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
Wheat Flour, Salt, Permitted Emulsifier (E472 (E)), Flour Improver (E300), Malt Flour, Enzyme
Packaging
Code
Size
Type
Palletisation
3703
20 KG
Bag
Ingredients
Group A
Ingredient
KG
APITO BAGUETTE MIX
1.000
BAKELS INSTANT ACTIVE DRIED YEAST
0.012
Water (variable)
0.610
Total Weight: 1.622
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.
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
Wheat Flour, Salt, Permitted Emulsifier (E472 (E)), Flour Improver (E300), Malt Flour, Enzyme
Packaging
Code
Size
Type
Palletisation
3703
20 KG
Bag
