Artisan Concentrate 7%

Storage

Storage

Clean and cool conditions 18 ± 2°C

Shelf Life

Shelf Life

365 days

Type

Type

Bag

Allergens

Allergens

Wheat, Wheat Products, Barley, Barley Products, Sulphites

Ingredient Features

Ingredient Features

Halal

Ingredients

Group 1
Ingredient
KG
ARTISAN 7% CONCENTRATE
0.070
Bread Flour
1.000
Salt
0.020
BAKELS INSTANT ACTIVE DRIED YEAST
0.010
Chilled Water
0.800
Vegetable Oil
0.100
Total Weight: 2.000

Method

1. Place all ingredients into a spiral mixer.
2. Mix the dough at a slow speed for 4 minutes, then increase to a fast speed for an additional 9 minutes or until the dough is fully developed.
3. The desired dough temperature is between 26°C and 28°C.
4. Rest the dough in lightly oiled container for 60 minutes in proofer and fold the dough and continue prove for another 60 minutes at 34°C and 80% humidity.
5. Divide and cut the dough into rectangular shape or any other design.
6. Inject steam and bake the dough at 220°C top heat and 210ﹾC bottom heat for approx. 23 minutes or until fully baked with brown color.

Cara-cara

1. Masukkan semua bahan ke dalam pengadun spiral.
2. Gaul adunan pada kelajuan rendah selama 4 minit, kemudian naikkan kepada kelajuan tinggi selama 9 minit atau sehingga doh berkembang sepenuhnya.
3. Suhu doh yang dikehendaki ialah di antara 26°C dan 28°C.
4. Rehatkan doh dalam bekas yang disapu sedikit minyak selama 60 minit dalam proofer dan lipat doh dan biarkan doh naik lagi selama 60 minit pada suhu 34°C dan kelembapan 80%.
5. Bahagi dan potong doh ke dalam bentuk segi empat tepat atau apa-apa reka bentuk lain.
6. Suntikan stim dan bakar doh pada suhu atas 220°C dan suhu bawah 210ﹾC dengan selama 23 minit atau sehingga masak sepenuhnya dan berwarna perang.

Ingredients

Dehydrated Sour Dough, Wheat Flour, Dextrose (Glucose, Fructose), Inactive Dried Yeast, Vegetable Fats & Oils (Palm Based), Enzyme, Flour Treatment Agent (INS300)

Packaging

Code
Size
Type
Palletisation
3954
6 KG
Bag
3954
12 KG
Bag
3954
15 KG
Bag

Ingredients

Group 1
Ingredient
KG
ARTISAN 7% CONCENTRATE
0.070
Bread Flour
1.000
Salt
0.020
BAKELS INSTANT ACTIVE DRIED YEAST
0.010
Chilled Water
0.800
Vegetable Oil
0.100
Total Weight: 2.000

Method

1. Place all ingredients into a spiral mixer.
2. Mix the dough at a slow speed for 4 minutes, then increase to a fast speed for an additional 9 minutes or until the dough is fully developed.
3. The desired dough temperature is between 26°C and 28°C.
4. Rest the dough in lightly oiled container for 60 minutes in proofer and fold the dough and continue prove for another 60 minutes at 34°C and 80% humidity.
5. Divide and cut the dough into rectangular shape or any other design.
6. Inject steam and bake the dough at 220°C top heat and 210ﹾC bottom heat for approx. 23 minutes or until fully baked with brown color.

Cara-cara

1. Masukkan semua bahan ke dalam pengadun spiral.
2. Gaul adunan pada kelajuan rendah selama 4 minit, kemudian naikkan kepada kelajuan tinggi selama 9 minit atau sehingga doh berkembang sepenuhnya.
3. Suhu doh yang dikehendaki ialah di antara 26°C dan 28°C.
4. Rehatkan doh dalam bekas yang disapu sedikit minyak selama 60 minit dalam proofer dan lipat doh dan biarkan doh naik lagi selama 60 minit pada suhu 34°C dan kelembapan 80%.
5. Bahagi dan potong doh ke dalam bentuk segi empat tepat atau apa-apa reka bentuk lain.
6. Suntikan stim dan bakar doh pada suhu atas 220°C dan suhu bawah 210ﹾC dengan selama 23 minit atau sehingga masak sepenuhnya dan berwarna perang.

Ingredients

Dehydrated Sour Dough, Wheat Flour, Dextrose (Glucose, Fructose), Inactive Dried Yeast, Vegetable Fats & Oils (Palm Based), Enzyme, Flour Treatment Agent (INS300)

Packaging

Code
Size
Type
Palletisation
3954
6 KG
Bag
3954
12 KG
Bag
3954
15 KG
Bag