BAKELS WHOLE WHEAT BREAD MIX

Storage

Storage

Cool and dry conditions 18 ± 2°C

Shelf Life

Shelf Life

365 days

Type

Type

Bag

Allergens

Allergens

Wheat, Wheat Products, Rye, Rye Products, Barley, Barley Products, Oats, Oat Products, Sulphites

Finished Product

Finished Product

Whole Wheat Brand

Brands

Brands

Bakels

Ingredients

Group 1
Ingredient
KG
BAKELS WHOLE WHEAT BREAD MIX
1.000
BAKELS INSTANT ACTIVE DRIED YEAST
0.010
Water
0.560
Total Weight: 1.570

Method

1. Add all the ingredients into a spiral mixer.
2. Mix the dough at a 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 menjadi 450 gram seperti yang dikehendaki.
5. Buktikan 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.

Usage

Mix with yeast and water before processing into delicious whole wheat bread

Nutritional Information

Type
Value
Energy (kJ)
1,430.00
Energy (Kcal)
342.00
Protein (g)
14.80
Fat (g)
2.80
Fat (of which saturates)(g)
0.90
Carbohydrate (g)
62.10
Carbohydrate (of which sugars)(g)
1.40
Sodium (mg)
560.00

Ingredients

Wheat Flour, Rye, Oats, Wheat Bran, Flaked Barley, -, Wheat Flakes, Corn Grits, Dehydrated Sour Dough, Salt, -, Malt Flour, Dextrose, Permitted Emulsifier (INS472(e)), Permitted Colouring (INS150(a)), Flour Improver (INS300), Enzyme

Packaging

Code
Size
Type
Palletisation
3953-15
15 KG
Bag

Ingredients

Group 1
Ingredient
KG
BAKELS WHOLE WHEAT BREAD MIX
1.000
BAKELS INSTANT ACTIVE DRIED YEAST
0.010
Water
0.560
Total Weight: 1.570

Method

1. Add all the ingredients into a spiral mixer.
2. Mix the dough at a 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 menjadi 450 gram seperti yang dikehendaki.
5. Buktikan 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.

Usage

Mix with yeast and water before processing into delicious whole wheat bread

Nutritional Information

Type
Value
Energy (kJ)
1,430.00
Energy (Kcal)
342.00
Protein (g)
14.80
Fat (g)
2.80
Fat (of which saturates)(g)
0.90
Carbohydrate (g)
62.10
Carbohydrate (of which sugars)(g)
1.40
Sodium (mg)
560.00

Ingredients

Wheat Flour, Rye, Oats, Wheat Bran, Flaked Barley, -, Wheat Flakes, Corn Grits, Dehydrated Sour Dough, Salt, -, Malt Flour, Dextrose, Permitted Emulsifier (INS472(e)), Permitted Colouring (INS150(a)), Flour Improver (INS300), Enzyme

Packaging

Code
Size
Type
Palletisation
3953-15
15 KG
Bag