CSP 60

Storage

Storage

Cool and dry conditions 18 ± 2°C

Shelf Life

Shelf Life

365 days

Type

Type

Bag

Allergens

Allergens

NIL

Ingredients

Group 1
Ingredient
KG
Bread Flour
1.000
Chilled Water
0.560
Sugar
0.060
Salt
0.020
-
0.020
BAKELS INSTANT ACTIVE DRIED YEAST
0.010
CSP 60
0.002
Total Weight: 1.672

Method

1. Place all ingredients in mixing bowl, mix into a well develop dough.
2. Allow dough to rest for 10 minutes, scale dough into 450 g each, mould into round shape and rest for further 10 minutes. Mould long and cut into 4 pieces.
3. Place into prepared greased baking tins. Proof for about 90 minutes, at 35°C, 75% relative humidity.
4. Bake at 210°C for approximate 25 minutes.

Usage

0.2 – 0.3% on the total flour weight

Nutritional Information

Type
Value
Energy (kJ)
988.00
Energy (Kcal)
236.00
Protein (g)
0.00
Fat (g)
0.00
Fat (of which saturates)(g)
0.00
Carbohydrate (g)
0.00
Carbohydrate (of which sugars)(g)
0.00
Sodium (mg)
0.00

Ingredients

Permitted Preservative (INS282)

Packaging

Code
Size
Type
Palletisation
2720
15 KG
Bag

Ingredients

Group 1
Ingredient
KG
Bread Flour
1.000
Chilled Water
0.560
Sugar
0.060
Salt
0.020
-
0.020
BAKELS INSTANT ACTIVE DRIED YEAST
0.010
CSP 60
0.002
Total Weight: 1.672

Method

1. Place all ingredients in mixing bowl, mix into a well develop dough.
2. Allow dough to rest for 10 minutes, scale dough into 450 g each, mould into round shape and rest for further 10 minutes. Mould long and cut into 4 pieces.
3. Place into prepared greased baking tins. Proof for about 90 minutes, at 35°C, 75% relative humidity.
4. Bake at 210°C for approximate 25 minutes.

Usage

0.2 – 0.3% on the total flour weight

Nutritional Information

Type
Value
Energy (kJ)
988.00
Energy (Kcal)
236.00
Protein (g)
0.00
Fat (g)
0.00
Fat (of which saturates)(g)
0.00
Carbohydrate (g)
0.00
Carbohydrate (of which sugars)(g)
0.00
Sodium (mg)
0.00

Ingredients

Permitted Preservative (INS282)

Packaging

Code
Size
Type
Palletisation
2720
15 KG
Bag