Overview
Mixes containing 8 type of grains for the producton of bread or other bakery products,
Bakels 8 Grains Base
Storage
Clean and cool conditions 18 ± 2°C
Shelf Life
365 days
Type
Carton, Pack, Paper Bag
Allergens
Wheat, Wheat Products, Rye, Rye Products, Barley, Barley Products, Soy, Soy Products
Ingredients
Group A
Ingredient
KG
-
0.300
Water (variable)
0.300
Bread Flour
0.700
BAKELS INSTANT ACTIVE DRIED YEAST
0.010
Salt
0.015
Brown Sugar
0.030
Chilled Water
0.360
LECITEM SUPREME
0.025
-
0.020
Total Weight: 1.760
Method
1. Pre-soaked 8 grains & warmed water together in a bowl for approx. 1 hour.
2. Add all the ingredients to a spiral mixer.
3. Mix the dough at a slow speed for 3 minutes, then continue to fast speed for another 9 minutes or until the dough is fully developed.
4. Divide the dough into 350g and shape them into a round loaves and roll out oblong loaves.
5. Proof the dough at 34°C with 80% humidity for approx. 40 minutes.
6. Inject steam and bake the dough at 220°C top heat and 200ﹾC bottom heat for approx. 30 minutes or until fully baked with brown color.
Usage
Refer to recipe
Nutritional Information
Type
Value
Energy (kJ)
1,500.00
Energy (Kcal)
358.00
Protein (g)
18.70
Fat (g)
13.80
Fat (of which saturates)(g)
1.10
Carbohydrate (g)
42.60
Carbohydrate (of which sugars)(g)
2.60
Sodium (mg)
7.00
Ingredients
Kibbled Soy, Linseeds, Wheat Flakes, Kibbled Barley, Oats, Corn, Flaked Barley, Corn Grits, Kibbled Wheat, Kibbled Rye, Millet
Packaging
Code
Size
Type
Palletisation
3927
1 KG
Per Pack
3927
10 x 1 KG
Packs Per Carton
3927
10 KG
Multiwall Polythene Lined Paper Bag
Ingredients
Group A
Ingredient
KG
-
0.300
Water (variable)
0.300
Bread Flour
0.700
BAKELS INSTANT ACTIVE DRIED YEAST
0.010
Salt
0.015
Brown Sugar
0.030
Chilled Water
0.360
LECITEM SUPREME
0.025
-
0.020
Total Weight: 1.760
Method
1. Pre-soaked 8 grains & warmed water together in a bowl for approx. 1 hour.
2. Add all the ingredients to a spiral mixer.
3. Mix the dough at a slow speed for 3 minutes, then continue to fast speed for another 9 minutes or until the dough is fully developed.
4. Divide the dough into 350g and shape them into a round loaves and roll out oblong loaves.
5. Proof the dough at 34°C with 80% humidity for approx. 40 minutes.
6. Inject steam and bake the dough at 220°C top heat and 200ﹾC bottom heat for approx. 30 minutes or until fully baked with brown color.
Usage
Refer to recipe
Nutritional Information
Type
Value
Energy (kJ)
1,500.00
Energy (Kcal)
358.00
Protein (g)
18.70
Fat (g)
13.80
Fat (of which saturates)(g)
1.10
Carbohydrate (g)
42.60
Carbohydrate (of which sugars)(g)
2.60
Sodium (mg)
7.00
Ingredients
Kibbled Soy, Linseeds, Wheat Flakes, Kibbled Barley, Oats, Corn, Flaked Barley, Corn Grits, Kibbled Wheat, Kibbled Rye, Millet
Packaging
Code
Size
Type
Palletisation
3927
1 KG
Per Pack
3927
10 x 1 KG
Packs Per Carton
3927
10 KG
Multiwall Polythene Lined Paper Bag
