Lecitem Pumpable S

Storage

Storage

Cool and dry conditions 30 ± 5°C

Shelf Life

Shelf Life

365 days

Type

Type

Pail

Allergens

Allergens

Wheat, Wheat Products, Soy, Soy Products

Ingredients

Group 1
Ingredient
KG
Bread Flour
1.600
Chilled Water
1.050
FINO RYE BASE
0.400
Brown Sugar
0.080
BUTTA BUTTEROILS SUBSTITUTE
0.080
LECITEM PUMPABLE-S
0.040
Salt
0.022
Yeast
0.020
Total Weight: 3.292

Method

1. No time dough, place all ingredients in the machine bowl and develop thoroughly.
2. Dough temperature 29-31°C, allow dough to recover 5 minutes.
3. Scale and mould as desired.
4. Proof and bake at 210°C .

Usage

Recommended usage of 2.5% on flour weight.

Nutritional Information

Type
Value
Energy (kJ)
3280
Energy (Kcal)
783
Protein (g)
7.9
Fat (g)
85.6
Fat (of which saturates)(g)
45.6
Carbohydrate (g)
6.7
Carbohydrate (of which sugars)(g)
0
Sodium (mg)
361

Ingredients

Vegetable Fats & Oils (Palm Based), Soy Flour, Emulsifiers (E481, E471, E472(E)), Flour Improver (E300), Enzyme

Packaging

Code
Size
Type
Palletisation
1936
18 KG
Pail

Ingredients

Group 1
Ingredient
KG
Bread Flour
1.600
Chilled Water
1.050
FINO RYE BASE
0.400
Brown Sugar
0.080
BUTTA BUTTEROILS SUBSTITUTE
0.080
LECITEM PUMPABLE-S
0.040
Salt
0.022
Yeast
0.020
Total Weight: 3.292

Method

1. No time dough, place all ingredients in the machine bowl and develop thoroughly.
2. Dough temperature 29-31°C, allow dough to recover 5 minutes.
3. Scale and mould as desired.
4. Proof and bake at 210°C .

Usage

Recommended usage of 2.5% on flour weight.

Nutritional Information

Type
Value
Energy (kJ)
3280
Energy (Kcal)
783
Protein (g)
7.9
Fat (g)
85.6
Fat (of which saturates)(g)
45.6
Carbohydrate (g)
6.7
Carbohydrate (of which sugars)(g)
0
Sodium (mg)
361

Ingredients

Vegetable Fats & Oils (Palm Based), Soy Flour, Emulsifiers (E481, E471, E472(E)), Flour Improver (E300), Enzyme

Packaging

Code
Size
Type
Palletisation
1936
18 KG
Pail