CSP 60
Overview
It is employed in bread or yeast-raised small goods to prevent mould growth and extend normal shelf life of the product.
CSP 60
Storage
Cool and dry conditions 18 ± 2°C
Shelf Life
365 days
Type
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
Packaging
Code
Size
Type
Palletisation
2720-15
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
Packaging
Code
Size
Type
Palletisation
2720-15
15 KG
Bag
