Sandwich Bread Mix

Storage

Storage

Clean and cool conditions 18 ± 2°C

Shelf Life

Shelf Life

365 days

Type

Type

Bag

Allergens

Allergens

Wheat, Wheat Products, Soy, Soy Products, Sulphites

Category

Category

Bread Mixes

Brands

Brands

Bakels

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.

Packaging

Code
Size
Type
Palletisation
3957
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.

Packaging

Code
Size
Type
Palletisation
3957
25 KG
Bag