Overview
For the preparation of steam pau.
Bakels Pau Mix
Storage
Cool and dry conditions 18 ± 2°C
Shelf Life
365 days
Type
Bag
Allergens
Wheat, Wheat Products, Soy, Soy Products
Ingredients
Group 1
Ingredient
KG
BAKELS PAU MIX
1.000
BAKELS INSTANT ACTIVE DRIED YEAST
0.010
Water
0.380
Total Weight: 1.390
Method
1. In a stand mixer using hook attachment mix all of the ingredients for 3 minutes at slow speed.
2. Next mix for 6 minutes or until the dough is well developed.
3. Allow dough to rest for 5 minutes.
4. Scale 45gm of dough.
5. Shape the dough as desired shape.
6. Prove the dough in prover for 45 minutes at 35°C and humidity 80%.
7. Steam it for 11-12 minutes.
Cara-cara
1. Dalam pengadun menggunakan alat hook bancuh semua bahan selama 3 minit pada kelajuan rendah.
2. Seterusnya bancuh selama 6 minit atau sehingga doh berkembang dengan baik.
3. Rehatkan doh selama 5 minit
4. Bahagikan 45g doh.
5. Bentukkan doh mengikut bentuk yang dikehendaki.
6. Letak doh dalam prover 45 minutes pada 35°C dan kelembapan 80%.
7. Kukus selama 11-12 minit.
Nutritional Information
Type
Value
Energy (Kcal)
368.00
Energy (kJ)
1,540.00
Protein (g)
8.20
Fat (g)
6.80
Fat (of which saturates)(g)
3.20
Carbohydrate (g)
75.30
Carbohydrate (of which sugars)(g)
16.00
Sodium (mg)
99.00
Ingredients
-, -, Vegetable Fats & Oils (Palm Based), Leavening Agent (INS450, INS500, INS341, INS575), Permitted Emulsifiers (INS472(e),INS322,INS471)
Packaging
Code
Size
Type
Palletisation
3724-10
10 KG
Multiwall Polythene Lined Paper Bag
Additional Information
Product of Malaysia
Ingredients
Group 1
Ingredient
KG
BAKELS PAU MIX
1.000
BAKELS INSTANT ACTIVE DRIED YEAST
0.010
Water
0.380
Total Weight: 1.390
Method
1. In a stand mixer using hook attachment mix all of the ingredients for 3 minutes at slow speed.
2. Next mix for 6 minutes or until the dough is well developed.
3. Allow dough to rest for 5 minutes.
4. Scale 45gm of dough.
5. Shape the dough as desired shape.
6. Prove the dough in prover for 45 minutes at 35°C and humidity 80%.
7. Steam it for 11-12 minutes.
Cara-cara
1. Dalam pengadun menggunakan alat hook bancuh semua bahan selama 3 minit pada kelajuan rendah.
2. Seterusnya bancuh selama 6 minit atau sehingga doh berkembang dengan baik.
3. Rehatkan doh selama 5 minit
4. Bahagikan 45g doh.
5. Bentukkan doh mengikut bentuk yang dikehendaki.
6. Letak doh dalam prover 45 minutes pada 35°C dan kelembapan 80%.
7. Kukus selama 11-12 minit.
Nutritional Information
Type
Value
Energy (Kcal)
368.00
Energy (kJ)
1,540.00
Protein (g)
8.20
Fat (g)
6.80
Fat (of which saturates)(g)
3.20
Carbohydrate (g)
75.30
Carbohydrate (of which sugars)(g)
16.00
Sodium (mg)
99.00
Ingredients
-, -, Vegetable Fats & Oils (Palm Based), Leavening Agent (INS450, INS500, INS341, INS575), Permitted Emulsifiers (INS472(e),INS322,INS471)
Packaging
Code
Size
Type
Palletisation
3724-10
10 KG
Multiwall Polythene Lined Paper Bag
Additional Information
Product of Malaysia
