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
LECITEM PUMPABLE-S
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
Energy (Kcal)
236
Protein (g)
0
Fat (g)
0
Fat (of which saturates)(g)
0
Carbohydrate (g)
0
Carbohydrate (of which sugars)(g)
0
Sodium (mg)
0

Ingredients

Permitted Preservative (E282)

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
LECITEM PUMPABLE-S
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
Energy (Kcal)
236
Protein (g)
0
Fat (g)
0
Fat (of which saturates)(g)
0
Carbohydrate (g)
0
Carbohydrate (of which sugars)(g)
0
Sodium (mg)
0

Ingredients

Permitted Preservative (E282)

Packaging

Code
Size
Type
Palletisation
2720
15 KG
Bag