Overview
For the production of potato products
Fino Potato Flakes
Storage
Cool and dry conditions 18 ± 2°C
Shelf Life
365 days
Type
Bag
Ingredients
Group 1
Ingredient
KG
Bread Flour
1.000
Sugar
0.250
-
0.200
-
0.150
FINO POTATO FLAKES
0.100
BAKELS INSTANT ACTIVE DRIED YEAST
0.020
LECITEM PUMPABLE-S
0.020
Salt
0.010
Chilled Water
0.400
Total Weight: 2.150
Method
1. Place all ingredients in mixing bowl, mix into a well developed dough.
2. Allow dough to rest for 15 minutes,scale dough into 40 g each.
3. Mould into round shape and place in greased baking trays.
4. Proof well before baking, egg wash and pipe custard on top.
5. Bake at 200°C for approximate 20 minutes.
Usage
Refer to recipe
Packaging
Code
Size
Type
Palletisation
7830-65
12.5 KG
Bag
Ingredients
Group 1
Ingredient
KG
Bread Flour
1.000
Sugar
0.250
-
0.200
-
0.150
FINO POTATO FLAKES
0.100
BAKELS INSTANT ACTIVE DRIED YEAST
0.020
LECITEM PUMPABLE-S
0.020
Salt
0.010
Chilled Water
0.400
Total Weight: 2.150
Method
1. Place all ingredients in mixing bowl, mix into a well developed dough.
2. Allow dough to rest for 15 minutes,scale dough into 40 g each.
3. Mould into round shape and place in greased baking trays.
4. Proof well before baking, egg wash and pipe custard on top.
5. Bake at 200°C for approximate 20 minutes.
Usage
Refer to recipe
Packaging
Code
Size
Type
Palletisation
7830-65
12.5 KG
Bag
