Tincol

Storage

Storage

Cool and dry conditions 30 ± 5°C

Shelf Life

Shelf Life

365 days

Type

Type

Drum, Tank

Allergens

Allergens

Soy, Soy Products

Ingredients

Group 1
Ingredient
KG
LECITEM UNIVERSAL
0.020
Bread Flour
2.000
Salt
0.036
Sugar
0.080
BAKELS INSTANT ACTIVE DRIED YEAST
0.020
Chilled Water
1.240
BAKELS BREAD FAT
0.800
TINCOL
0.100
CSP 60
0.004
Total Weight: 4.300

Method

1. Add All The Ingredients Into A Spiral Mixer.
2. Mix The Dough At Slow Speed For 3 Minutes, Then Increase To A Fast Speed For 6 Minutes Or Until The Dough Is Fully Developed. The Desired Dough Temperature Is 26-28°C.
3. Divide The Dough Into 450g And Round It. Rest The Dough For 10 Minutes. Roll The Dough Into Oblong Shape, Cut It Into Three Pieces And Put Them Into The Baking Pan.Before Spray The Tincol.
4. Prove The Dough In Prover For About 70 – 120 Minutes Or Until Fully Proved At 34°c And 80% Humidity.
5. Pre-heat Oven To 220°c (Top And Bottom Heat). Bake For Approx. 25 -30 Minutes Or Until Fully Baked With Golden Brown Color.

Cara-cara

1. Masukkan semua bahan ke dalam pengadun spiral.
2. Gaulkan adunan pada kelajuan rendah selama 3 minit, kemudian naikkan kepada kelajuan tinggi selama 9 minit atau sehingga doh kembang sepenuhnya. Suhu doh yang dikehendaki ialah 26-28°C.
3. Bahagikan doh menjadi 450g dan bulatkannya. Rehatkan Doh selama 10 minit. Gulung doh ke dalam bentuk bujur, potong menjadi tiga keping dan masukkan ke dalam kuali penaik.Sebelum semburkan tincol.
4. Buktikan doh dalam prover selama kira-kira 70 - 120 minit atau sehingga terbukti sepenuhnya pada kelembapan 34°c dan 80%.
5. Ketuhar pra-panas hingga 220°c (Haba Atas Dan Bawah). Bakar selama lebih kurang 25 -30 minit atau sehingga dibakar sepenuhnya dengan warna coklat keemasan.

Usage

Tins and trays require a thin coating either by hand or spray gun equipment. Spray guns should be adjusted to ensure minimum quantity only is applied.

Nutritional Information

Type
Value
Energy (kJ)
1,400.00
Energy (Kcal)
335.00
Protein (g)
0.00
Fat (g)
39.00
Fat (of which saturates)(g)
15.40
Carbohydrate (g)
0.00
Carbohydrate (of which sugars)(g)
0.00
Sodium (mg)
0.00

Ingredients

Water, Vegetable Oil, Emulsifiers (INS475, INS476), Permitted Preservative (INS216)

Packaging

Code
Size
Type
Palletisation
1330-24
24 KG
Drum
1330
200 KG
Drum
1330
1000 KG
Tank

Ingredients

Group 1
Ingredient
KG
LECITEM UNIVERSAL
0.020
Bread Flour
2.000
Salt
0.036
Sugar
0.080
BAKELS INSTANT ACTIVE DRIED YEAST
0.020
Chilled Water
1.240
BAKELS BREAD FAT
0.800
TINCOL
0.100
CSP 60
0.004
Total Weight: 4.300

Method

1. Add All The Ingredients Into A Spiral Mixer.
2. Mix The Dough At Slow Speed For 3 Minutes, Then Increase To A Fast Speed For 6 Minutes Or Until The Dough Is Fully Developed. The Desired Dough Temperature Is 26-28°C.
3. Divide The Dough Into 450g And Round It. Rest The Dough For 10 Minutes. Roll The Dough Into Oblong Shape, Cut It Into Three Pieces And Put Them Into The Baking Pan.Before Spray The Tincol.
4. Prove The Dough In Prover For About 70 – 120 Minutes Or Until Fully Proved At 34°c And 80% Humidity.
5. Pre-heat Oven To 220°c (Top And Bottom Heat). Bake For Approx. 25 -30 Minutes Or Until Fully Baked With Golden Brown Color.

Cara-cara

1. Masukkan semua bahan ke dalam pengadun spiral.
2. Gaulkan adunan pada kelajuan rendah selama 3 minit, kemudian naikkan kepada kelajuan tinggi selama 9 minit atau sehingga doh kembang sepenuhnya. Suhu doh yang dikehendaki ialah 26-28°C.
3. Bahagikan doh menjadi 450g dan bulatkannya. Rehatkan Doh selama 10 minit. Gulung doh ke dalam bentuk bujur, potong menjadi tiga keping dan masukkan ke dalam kuali penaik.Sebelum semburkan tincol.
4. Buktikan doh dalam prover selama kira-kira 70 - 120 minit atau sehingga terbukti sepenuhnya pada kelembapan 34°c dan 80%.
5. Ketuhar pra-panas hingga 220°c (Haba Atas Dan Bawah). Bakar selama lebih kurang 25 -30 minit atau sehingga dibakar sepenuhnya dengan warna coklat keemasan.

Usage

Tins and trays require a thin coating either by hand or spray gun equipment. Spray guns should be adjusted to ensure minimum quantity only is applied.

Nutritional Information

Type
Value
Energy (kJ)
1,400.00
Energy (Kcal)
335.00
Protein (g)
0.00
Fat (g)
39.00
Fat (of which saturates)(g)
15.40
Carbohydrate (g)
0.00
Carbohydrate (of which sugars)(g)
0.00
Sodium (mg)
0.00

Ingredients

Water, Vegetable Oil, Emulsifiers (INS475, INS476), Permitted Preservative (INS216)

Packaging

Code
Size
Type
Palletisation
1330-24
24 KG
Drum
1330
200 KG
Drum
1330
1000 KG
Tank