Bakels Chia Seed Bread Concentrate
Storage
Cool and dry conditions 18 ± 2°C
Shelf Life
365 days
Type
Bag
Allergens
Wheat, Wheat Products, Rye, Rye Products, Oats, Oat Products, Barley, Barley Products, Soy, Soy Products, Sulphites
Ingredients
Group 1
Ingredient
KG
BAKELS CHIA SEED BREAD CONCENTRATE
1.000
Flour
1.000
BAKELS INSTANT ACTIVE DRIED YEAST
0.040
Water
1.280
Total Weight: 3.320
Method
1. Add all the ingredients into a spiral mixer.
2. Mix the dough at slow speed for 3 minutes, then increase to a fast speed for an additional 9 minutes or until the dough is fully developed. The desired dough temperature is 26-28°C.
3. Let the dough rest for 8-10 minutes.
4. Scale and shape the dough into 450g portions as desired.
5. Proof the dough at 34°C with 80% humidity.
6. Bake the dough at 220°C for 25-30 minutes or until fully cooked with golden brown color.
Cara-cara
1. Tambah semua bahan ke pengadun lingkaran.
2. Campurkan doh pada kelajuan rendah selama 3 minit, kemudian tingkatkan ke kelajuan tinggi selama 9 minit atau sehingga adunan dikembangkan sepenuhnya. Suhu doh yang dikehendaki ialah 26-28 °C.
3. Biarkan doh berehat selama 8-10 minit.
4. Skala dan bentuk doh seberat 450 gram seperti yang dikehendaki.
5. Bukti doh pada suhu 34 ° C dengan kelembapan 80%.
6. Bakar doh pada suhu 220 °C selama 25-30 minit atau sehingga dimasak sepenuhnya dan mempunyai warna coklat keemasan
Nutritional Information
Type
Value
Energy (kJ)
1,540.00
Protein (g)
14.30
Fat (g)
7.20
Fat (of which saturates)(g)
0.90
Carbohydrate (g)
55.60
Carbohydrate (of which sugars)(g)
3.20
Sodium (mg)
1,330.00
Ingredients
Wheat Flour, Chia Seed, Salt, Sugar, Flour Protein, Starch, Soy Flour, Flour Improver (INS300), Enzyme
Packaging
Code
Size
Type
Palletisation
3962-15
15 KG
Bag
Ingredients
Group 1
Ingredient
KG
BAKELS CHIA SEED BREAD CONCENTRATE
1.000
Flour
1.000
BAKELS INSTANT ACTIVE DRIED YEAST
0.040
Water
1.280
Total Weight: 3.320
Method
1. Add all the ingredients into a spiral mixer.
2. Mix the dough at slow speed for 3 minutes, then increase to a fast speed for an additional 9 minutes or until the dough is fully developed. The desired dough temperature is 26-28°C.
3. Let the dough rest for 8-10 minutes.
4. Scale and shape the dough into 450g portions as desired.
5. Proof the dough at 34°C with 80% humidity.
6. Bake the dough at 220°C for 25-30 minutes or until fully cooked with golden brown color.
Cara-cara
1. Tambah semua bahan ke pengadun lingkaran.
2. Campurkan doh pada kelajuan rendah selama 3 minit, kemudian tingkatkan ke kelajuan tinggi selama 9 minit atau sehingga adunan dikembangkan sepenuhnya. Suhu doh yang dikehendaki ialah 26-28 °C.
3. Biarkan doh berehat selama 8-10 minit.
4. Skala dan bentuk doh seberat 450 gram seperti yang dikehendaki.
5. Bukti doh pada suhu 34 ° C dengan kelembapan 80%.
6. Bakar doh pada suhu 220 °C selama 25-30 minit atau sehingga dimasak sepenuhnya dan mempunyai warna coklat keemasan
Nutritional Information
Type
Value
Energy (kJ)
1,540.00
Protein (g)
14.30
Fat (g)
7.20
Fat (of which saturates)(g)
0.90
Carbohydrate (g)
55.60
Carbohydrate (of which sugars)(g)
3.20
Sodium (mg)
1,330.00
Ingredients
Wheat Flour, Chia Seed, Salt, Sugar, Flour Protein, Starch, Soy Flour, Flour Improver (INS300), Enzyme
Packaging
Code
Size
Type
Palletisation
3962-15
15 KG
Bag
