Overview
For the production of potato products
Fino Potato Flakes
Storage
Cool and dry conditions 18 ± 2°C
Shelf Life
365 days
Type
Bag
Allergens
NIL
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
Nutritional Information
Type
Value
Energy (kJ)
1,400.00
Energy (Kcal)
335.00
Protein (g)
8.50
Fat (g)
0.90
Fat (of which saturates)(g)
0.70
Carbohydrate (g)
72.20
Carbohydrate (of which sugars)(g)
1.90
Sodium (mg)
460.00
Ingredients
Potato Flakes, Emulsifier (INS471), Stabilizer (INS450), Acidity Regulator (INS330), Curcuma
Packaging
Code
Size
Type
Palletisation
7830
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
Nutritional Information
Type
Value
Energy (kJ)
1,400.00
Energy (Kcal)
335.00
Protein (g)
8.50
Fat (g)
0.90
Fat (of which saturates)(g)
0.70
Carbohydrate (g)
72.20
Carbohydrate (of which sugars)(g)
1.90
Sodium (mg)
460.00
Ingredients
Potato Flakes, Emulsifier (INS471), Stabilizer (INS450), Acidity Regulator (INS330), Curcuma
Packaging
Code
Size
Type
Palletisation
7830
12.5 KG
Bag
