Overview
Blended premix for the convenient production of sandwich bread.
Bakels Sandwich Bread Mix
Storage
Clean and cool conditions 18 ± 2°C
Shelf Life
365 days
Type
Bag
Allergens
Wheat, Wheat Products, Soy, Soy Products, Sulphites
Ingredients
Group 1
Ingredient
KG
BAKELS SANDWICH BREAD MIX
1.000
BAKELS INSTANT ACTIVE DRIED YEAST
0.010
Water
0.580
FINO SHORTENING
0.040
Total Weight: 1.630
Method
1. Place all the ingredients into a mixing bowl.
2. Use dough hook to mix for 2 minutes at low speed and 6 minutes at medium speed or until the dough is well develop.
3. Desire dough temperature 26°C to 28°C.
4. Scale 450g dough weight.
5. Mould the dough and place it into sandwich mould.
6. Prove the dough for 90 minutes in prover at 35OC and 75% humidity.
7. Bake at 230°C (top & bottom heat) for approximately 25 minutes.
Cara-cara
1. Masukkan semua bahan ke dalam mangkuk mixer.
2. Bancuh semua bahan dengan menggunakan doh hook pada kelajuan rendah selama 2 minit dan kelajuan sederhana selama 6 minit.
3. Suhu doh dikedendaki ialah 26°C – 28°C.
4. Timbangkan doh dengan berat 450g.
5. Bentukkan doh dan masuk ke dalam acuan sandwich.
6. Kembang selama 90 minit di dalam peti prover pada suhu 35O°C dan kelembapan 75%.
7. Bakar pada suhu 230°C (suhu atas dan bawah) selama lebih kurang 25 minit.
Nutritional Information
Type
Value
Energy (kJ)
1,410.00
Protein (g)
11.70
Fat (g)
1.20
Fat (of which saturates)(g)
0.20
Carbohydrate (g)
69.70
Carbohydrate (of which sugars)(g)
4.00
Sodium (mg)
700.00
Ingredients
-, -, Salt, Starch, Soy Flour, Flour Improver (INS300), Enzyme
Packaging
Code
Size
Type
Palletisation
3957-25
25 KG
Bag
Ingredients
Group 1
Ingredient
KG
BAKELS SANDWICH BREAD MIX
1.000
BAKELS INSTANT ACTIVE DRIED YEAST
0.010
Water
0.580
FINO SHORTENING
0.040
Total Weight: 1.630
Method
1. Place all the ingredients into a mixing bowl.
2. Use dough hook to mix for 2 minutes at low speed and 6 minutes at medium speed or until the dough is well develop.
3. Desire dough temperature 26°C to 28°C.
4. Scale 450g dough weight.
5. Mould the dough and place it into sandwich mould.
6. Prove the dough for 90 minutes in prover at 35OC and 75% humidity.
7. Bake at 230°C (top & bottom heat) for approximately 25 minutes.
Cara-cara
1. Masukkan semua bahan ke dalam mangkuk mixer.
2. Bancuh semua bahan dengan menggunakan doh hook pada kelajuan rendah selama 2 minit dan kelajuan sederhana selama 6 minit.
3. Suhu doh dikedendaki ialah 26°C – 28°C.
4. Timbangkan doh dengan berat 450g.
5. Bentukkan doh dan masuk ke dalam acuan sandwich.
6. Kembang selama 90 minit di dalam peti prover pada suhu 35O°C dan kelembapan 75%.
7. Bakar pada suhu 230°C (suhu atas dan bawah) selama lebih kurang 25 minit.
Nutritional Information
Type
Value
Energy (kJ)
1,410.00
Protein (g)
11.70
Fat (g)
1.20
Fat (of which saturates)(g)
0.20
Carbohydrate (g)
69.70
Carbohydrate (of which sugars)(g)
4.00
Sodium (mg)
700.00
Ingredients
-, -, Salt, Starch, Soy Flour, Flour Improver (INS300), Enzyme
Packaging
Code
Size
Type
Palletisation
3957-25
25 KG
Bag
