Lecinta XP

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
Bread Flour
1.700
LECINTA XP
0.017
Sugar
0.340
Salt
0.017
Calcium Propionate
0.005
Eggs
0.136
BAKELS INSTANT ACTIVE DRIED YEAST
0.034
Water
0.640
Total Weight: 2.889
Group 2
Ingredient
KG
ROTITEX
0.068
Total Weight: 0.068

Method

1. Mix ingredients Group 1 for 8 minutes.
2. Then add in Group 2 and mix for further 3 - 4 minutes or untill the dough is well developed.
3. Allow dough to rest for 5 minutes,scale and mould the dough into desired shepes.
4. Prove the dough to height at 35°C,75% relative humidity.
5. Bake at 220°C for approximate 25 minutes.

Usage

1.0% on total flour weight

Nutritional Information

Type
Value
Energy (kJ)
22
Energy (Kcal)
5
Protein (g)
0.3
Fat (<g)
0.1
Fat (of which saturates)(g)
0
Carbohydrate (g)
2.5
Carbohydrate (of which sugars)(g)
0
Sodium (mg)
0

Ingredients

Yeast Food (E516), Flour Improver (E300), Enzyme

Packaging

Code
Size
Type
Palletisation
1931
10 KG
Bag

Ingredients

Group 1
Ingredient
KG
Bread Flour
1.700
LECINTA XP
0.017
Sugar
0.340
Salt
0.017
Calcium Propionate
0.005
Eggs
0.136
BAKELS INSTANT ACTIVE DRIED YEAST
0.034
Water
0.640
Total Weight: 2.889
Group 2
Ingredient
KG
ROTITEX
0.068
Total Weight: 0.068

Method

1. Mix ingredients Group 1 for 8 minutes.
2. Then add in Group 2 and mix for further 3 - 4 minutes or untill the dough is well developed.
3. Allow dough to rest for 5 minutes,scale and mould the dough into desired shepes.
4. Prove the dough to height at 35°C,75% relative humidity.
5. Bake at 220°C for approximate 25 minutes.

Usage

1.0% on total flour weight

Nutritional Information

Type
Value
Energy (kJ)
22
Energy (Kcal)
5
Protein (g)
0.3
Fat (<g)
0.1
Fat (of which saturates)(g)
0
Carbohydrate (g)
2.5
Carbohydrate (of which sugars)(g)
0
Sodium (mg)
0

Ingredients

Yeast Food (E516), Flour Improver (E300), Enzyme

Packaging

Code
Size
Type
Palletisation
1931
10 KG
Bag