Overview
Concentrated mix for production of CORN BREAD.
BAKELS MAIZE BREAD MIX
Storage
Cool and dry conditions 18 ± 2°C
Shelf Life
365 days
Type
Bag
Allergens
Wheat, Wheat Products, Soy, Soy Products, Sulphites
Method
1.Add all the ingredients into mixing bowl.
2. Mix the dough with hook at slow speed for 3 minutes, then increase to fast speed for 6 minutes or until the dough is well developed. The desired dough temperature is 26-28°C.
3. Scale 350gm, mould the dough into desired shape.
4. Prove the dough at 35°C with 80% humidity for 60 minutes.
5. Inject steam and bake the dough at 220°C top heat and 210°C bottom heat for 30 minutes.
Usage
100% on total flour
Nutritional Information
Type
Value
Energy (kJ)
1,590.00
Energy (Kcal)
380.00
Protein (g)
18.40
Fat (g)
11.10
Fat (of which saturates)(g)
0.90
Carbohydrate (g)
38.70
Carbohydrate (of which sugars)(g)
1.70
Sodium (mg)
1,170.00
Ingredients
-, Maize Flour, Kibbled Soy, Sunflower Seeds, Corn Grits, Salt, -, Starch, Soy Flour, Permitted Flavouring, Flour Improver (INS300), Enzyme, Riboflavin (INS101i)
Packaging
Code
Size
Type
Palletisation
3915
1 KG
Bag
Method
1.Add all the ingredients into mixing bowl.
2. Mix the dough with hook at slow speed for 3 minutes, then increase to fast speed for 6 minutes or until the dough is well developed. The desired dough temperature is 26-28°C.
3. Scale 350gm, mould the dough into desired shape.
4. Prove the dough at 35°C with 80% humidity for 60 minutes.
5. Inject steam and bake the dough at 220°C top heat and 210°C bottom heat for 30 minutes.
Usage
100% on total flour
Nutritional Information
Type
Value
Energy (kJ)
1,590.00
Energy (Kcal)
380.00
Protein (g)
18.40
Fat (g)
11.10
Fat (of which saturates)(g)
0.90
Carbohydrate (g)
38.70
Carbohydrate (of which sugars)(g)
1.70
Sodium (mg)
1,170.00
Ingredients
-, Maize Flour, Kibbled Soy, Sunflower Seeds, Corn Grits, Salt, -, Starch, Soy Flour, Permitted Flavouring, Flour Improver (INS300), Enzyme, Riboflavin (INS101i)
Packaging
Code
Size
Type
Palletisation
3915
1 KG
Bag
