Overview
Powdered form premix for the convenient preparation of high quality Wholemeal Bread.
Bakels Wholemeal Bread Mix
Storage
Cool and dry conditions 18 ± 2°C
Shelf Life
365 days
Type
Bag
Allergens
Wheat, Wheat Products, Soy, Soy Products, Sulphites
Ingredients
Group 1
Ingredient
KG
BAKELS WHOLEMEAL BREAD MIX
1.000
BAKELS INSTANT ACTIVE DRIED YEAST
0.014
Chilled Water
0.635
FINO SHORTENING
0.033
Total Weight: 1.682
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. Scale and shape the dough into 350g portions as desired.
4. Proof the dough at 34°C with 80% humidity.
5. Bake the dough at 220°C top heat and 210ﹾC bottom heat for 25-30 minutes or until fully cooked with golden brown color.
Cara-cara
1. Masukkan 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 berkembang sepenuhnya. Suhu doh yang dikehendaki ialah 26-28 °C.
3. Skala dan bentuk doh seberat 450g
4. Buktikan doh pada suhu 34 ° C dengan kelembapan 80%.
5. Bakar doh pada suhu atas 220 °C and suhu bawah 210ﹾC selama 25-30 minit atau sehingga masak sepenuhnya dan mempunyai warna coklat keemasan.
Usage
Mix with yeast, water and shortening before processing into delicious wholemeal bread
Nutritional Information
Type
Value
Energy (kJ)
1,510.00
Energy (Kcal)
360.00
Protein (g)
13.80
Fat (g)
2.10
Fat (of which saturates)(g)
0.30
Carbohydrate (g)
67.40
Carbohydrate (of which sugars)(g)
2.30
Dietary Fibre (g)
2.30
Sodium (mg)
728.00
Ingredients
Wholemeal Flour, -, Salt, Sugar, -, Starch, Soy Flour, Enzyme, Flour Improver (INS300), Rice Starch, Soya
Packaging
Code
Size
Type
Palletisation
3952-15
15 KG
Bag
Ingredients
Group 1
Ingredient
KG
BAKELS WHOLEMEAL BREAD MIX
1.000
BAKELS INSTANT ACTIVE DRIED YEAST
0.014
Chilled Water
0.635
FINO SHORTENING
0.033
Total Weight: 1.682
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. Scale and shape the dough into 350g portions as desired.
4. Proof the dough at 34°C with 80% humidity.
5. Bake the dough at 220°C top heat and 210ﹾC bottom heat for 25-30 minutes or until fully cooked with golden brown color.
Cara-cara
1. Masukkan 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 berkembang sepenuhnya. Suhu doh yang dikehendaki ialah 26-28 °C.
3. Skala dan bentuk doh seberat 450g
4. Buktikan doh pada suhu 34 ° C dengan kelembapan 80%.
5. Bakar doh pada suhu atas 220 °C and suhu bawah 210ﹾC selama 25-30 minit atau sehingga masak sepenuhnya dan mempunyai warna coklat keemasan.
Usage
Mix with yeast, water and shortening before processing into delicious wholemeal bread
Nutritional Information
Type
Value
Energy (kJ)
1,510.00
Energy (Kcal)
360.00
Protein (g)
13.80
Fat (g)
2.10
Fat (of which saturates)(g)
0.30
Carbohydrate (g)
67.40
Carbohydrate (of which sugars)(g)
2.30
Dietary Fibre (g)
2.30
Sodium (mg)
728.00
Ingredients
Wholemeal Flour, -, Salt, Sugar, -, Starch, Soy Flour, Enzyme, Flour Improver (INS300), Rice Starch, Soya
Packaging
Code
Size
Type
Palletisation
3952-15
15 KG
Bag
