Lecinta Instant Nobro

Storage

Storage

Cool and dry conditions 18 ± 2°C

Shelf Life

Shelf Life

365 days

Type

Type

Bag

Allergens

Allergens

Wheat, Wheat Products

Ingredients

Group 1
Ingredient
KG
Pau Flour
25.000
Chilled Water
9.500
Sugar
4.500
HERCULES BAKING POWDER (DOUBLE ACTING)
0.250
LECINTA INSTANT NOBRO
0.250
BAKELS INSTANT ACTIVE DRIED YEAST
0.250
Total Weight: 39.750
Group 2
Ingredient
KG
SLICEX
1.000
BACOM A100
0.125
Total Weight: 1.125

Method

1. Place Group 1 ingredients in mixing for 8 minutes,add group 2 and develop into a well develop dough.
2. Allow dough to rest for 40-60 minutes,scale dough into 60g each.
3. Steam for approximate 10-5 minutes.

Usage

1.5% on total flour weight.

Nutritional Information

Type
Value
Energy (kJ)
97
Protein (<g)
0.1
Fat (<g)
0.1
Fat (of which saturates)(<g)
0.1
Carbohydrate (g)
6.7
Carbohydrate (of which sugars)(g)
5.5
Sodium (mg)
6

Ingredients

Mineral Salt (E170), Sugar, Flour Improver (E300), Enzyme

Packaging

Code
Size
Type
Palletisation
1930
20 KG
Bag

Ingredients

Group 1
Ingredient
KG
Pau Flour
25.000
Chilled Water
9.500
Sugar
4.500
HERCULES BAKING POWDER (DOUBLE ACTING)
0.250
LECINTA INSTANT NOBRO
0.250
BAKELS INSTANT ACTIVE DRIED YEAST
0.250
Total Weight: 39.750
Group 2
Ingredient
KG
SLICEX
1.000
BACOM A100
0.125
Total Weight: 1.125

Method

1. Place Group 1 ingredients in mixing for 8 minutes,add group 2 and develop into a well develop dough.
2. Allow dough to rest for 40-60 minutes,scale dough into 60g each.
3. Steam for approximate 10-5 minutes.

Usage

1.5% on total flour weight.

Nutritional Information

Type
Value
Energy (kJ)
97
Protein (<g)
0.1
Fat (<g)
0.1
Fat (of which saturates)(<g)
0.1
Carbohydrate (g)
6.7
Carbohydrate (of which sugars)(g)
5.5
Sodium (mg)
6

Ingredients

Mineral Salt (E170), Sugar, Flour Improver (E300), Enzyme

Packaging

Code
Size
Type
Palletisation
1930
20 KG
Bag

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