Overview
Bread concentrate with Chia seeds for the production of healthy breads
Bakels Chia Seed Bread Concentrate
Storage
Cool and dry conditions 18 ± 2°C
Shelf Life
365 days
Type
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
Packaging
Code
Size
Type
Palletisation
3962
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
Packaging
Code
Size
Type
Palletisation
3962
15 KG
Bag
