Overview
For the convenient production of wholemeal bread and rolls
Goliath Graham Bread Mix
Storage
Cool and dry conditions 18 ± 2°C
Shelf Life
365 days
Type
Bag
Allergens
Wheat, Wheat Products, Milk, Milk Products
Ingredients
Group A
Ingredient
KG
GOLIATH GRAHAM BREAD MIX
0.600
Bread Flour
1.400
Salt
0.024
BAKELS INSTANT ACTIVE DRIED YEAST
0.024
Chilled Water
1.240
FINO SHORTENING
0.030
Total Weight: 3.318
Method
1. Add all the ingredients into a spiral mixer.
2. Mix the dough at a slow speed for 3 minutes, then increase to a fast speed for an additional 9 minutes or until the dough is fully developed. The desired dough temperature is 26-28°C.
3. Divide the dough into 350g and shape them into a round loaves and roll out oblong loaves.
4. Prove for approx. 60 -70 minutes or until the dough is fully proved at 34OC and 80% humidity.
5. Pre-heat oven with 220‘C top heat and 200’C bottom heat. Inject steam and bake for approx. 30 minutes or until fully cooked with golden brown color.
Usage
Mix with flour, yeast and water before processing into delicious wholemeal bread and rolls
Nutritional Information
Type
Value
Energy (kJ)
1,310.00
Energy (Kcal)
313.00
Protein (g)
18.40
Fat (g)
4.10
Fat (of which saturates)(g)
1.40
Carbohydrate (g)
55.90
Carbohydrate (of which sugars)(g)
1.50
Dietary Fibre (g)
15.90
Sodium (mg)
1,490.00
Ingredients
Wholemeal Flour, Wholemeal Bran, Wheat Flour, Flour Protein, Salt, Vegetable Oil, Sugar, Emulsifers (E472e, E471), Non Fat Milk Solids
Packaging
Code
Size
Type
Palletisation
3912
15 KG
Bag
Ingredients
Group A
Ingredient
KG
GOLIATH GRAHAM BREAD MIX
0.600
Bread Flour
1.400
Salt
0.024
BAKELS INSTANT ACTIVE DRIED YEAST
0.024
Chilled Water
1.240
FINO SHORTENING
0.030
Total Weight: 3.318
Method
1. Add all the ingredients into a spiral mixer.
2. Mix the dough at a slow speed for 3 minutes, then increase to a fast speed for an additional 9 minutes or until the dough is fully developed. The desired dough temperature is 26-28°C.
3. Divide the dough into 350g and shape them into a round loaves and roll out oblong loaves.
4. Prove for approx. 60 -70 minutes or until the dough is fully proved at 34OC and 80% humidity.
5. Pre-heat oven with 220‘C top heat and 200’C bottom heat. Inject steam and bake for approx. 30 minutes or until fully cooked with golden brown color.
Usage
Mix with flour, yeast and water before processing into delicious wholemeal bread and rolls
Nutritional Information
Type
Value
Energy (kJ)
1,310.00
Energy (Kcal)
313.00
Protein (g)
18.40
Fat (g)
4.10
Fat (of which saturates)(g)
1.40
Carbohydrate (g)
55.90
Carbohydrate (of which sugars)(g)
1.50
Dietary Fibre (g)
15.90
Sodium (mg)
1,490.00
Ingredients
Wholemeal Flour, Wholemeal Bran, Wheat Flour, Flour Protein, Salt, Vegetable Oil, Sugar, Emulsifers (E472e, E471), Non Fat Milk Solids
Packaging
Code
Size
Type
Palletisation
3912
15 KG
Bag
