Overview
Baktem 5% Crusty Concentrate is a powdered concentrate for the production of crusty rolls, French sticks, baguettes and similar crusty lines.
Benefits include:
- High volume.
- Excellent crispy crust.
- Good crust retention.
- Good economy in use.
Baktem 5% Crusty Concentrate
Storage
Cool and dry conditions
Shelf Life
180 days
Type
Powder
Allergens
Soya, Wheat
Ingredients
Group 1
Ingredient
KG
%
Bread flour
10.000
100.00
Baktem 5% Crusty Concentrate
0.500
5.00
Yeast
0.375
3.75
Water
5.625
56.25
Total Weight: 16.500
Method
Crusty Rolls/Baguettes/Batons
1. Add all ingredients into a spiral mixing bowl.
2. Mix for 2 minutes on slow speed and 6 minutes on fast speed, until fully developed.
3. Dough temperature should be 24-26℃.
4. Scale as desired.
5. Prove for 40-50 minutes.
6. Bake at 240℃ for 20 minutes, with steam during first 20 seconds.
7. Pull damper for final 5 minutes.
Usage
5% on flour weight.
Nutritional Information
Type
Value
Energy (kJ)
1,077.00
Energy (Kcal)
258.00
Fat (g)
12.82
Fat (of which saturates)(g)
8.74
Available Carbohydrate (g)
24.18
Carbohydrate (of which sugars)(g)
2.15
Protein (g)
9.34
Fibre (g)
4.07
Salt (g)
31.39
Ingredients
Salt, Wheat Flour (Statutory Additives: Calcium Carbonate, Niacin, Iron, Thiamine), Soya Flour, Emulsifiers (E472e, E481, E471), Flour Treatment Agent (E300, E920)
Packaging
Code
Size
Type
Palletisation
392955
12.5kg
Bag
40
Additional Information
Alternative mixing:
Conventional 15 minutes.
High speed 2.5-3 minutes.
All information and recommendations are based on tests and research believed to be reliable. No guarantee of their accuracy is made however. Since the manufacturers have no control over the conditions under which the products are transported to, stored, handled or used by purchasers all recommendations are made on the condition that the manufacturers and sellers will not be held liable for any damages resulting from their use. No representative of the manufacturers has the authority to waive or change the above provisions, but our technical staff is available to assist purchasers in adapting the fore mentioned products to their needs and circumstances. Nothing contained herein shall imply a recommendation to infringe any patents now or hereafter in existence.
Ingredients
Group 1
Ingredient
KG
%
Bread flour
10.000
100.00
Baktem 5% Crusty Concentrate
0.500
5.00
Yeast
0.375
3.75
Water
5.625
56.25
Total Weight: 16.500
Method
Crusty Rolls/Baguettes/Batons
1. Add all ingredients into a spiral mixing bowl.
2. Mix for 2 minutes on slow speed and 6 minutes on fast speed, until fully developed.
3. Dough temperature should be 24-26℃.
4. Scale as desired.
5. Prove for 40-50 minutes.
6. Bake at 240℃ for 20 minutes, with steam during first 20 seconds.
7. Pull damper for final 5 minutes.
Usage
5% on flour weight.
Nutritional Information
Type
Value
Energy (kJ)
1,077.00
Energy (Kcal)
258.00
Fat (g)
12.82
Fat (of which saturates)(g)
8.74
Available Carbohydrate (g)
24.18
Carbohydrate (of which sugars)(g)
2.15
Protein (g)
9.34
Fibre (g)
4.07
Salt (g)
31.39
Ingredients
Salt, Wheat Flour (Statutory Additives: Calcium Carbonate, Niacin, Iron, Thiamine), Soya Flour, Emulsifiers (E472e, E481, E471), Flour Treatment Agent (E300, E920)
Packaging
Code
Size
Type
Palletisation
392955
12.5kg
Bag
40
Additional Information
Alternative mixing:
Conventional 15 minutes.
High speed 2.5-3 minutes.
All information and recommendations are based on tests and research believed to be reliable. No guarantee of their accuracy is made however. Since the manufacturers have no control over the conditions under which the products are transported to, stored, handled or used by purchasers all recommendations are made on the condition that the manufacturers and sellers will not be held liable for any damages resulting from their use. No representative of the manufacturers has the authority to waive or change the above provisions, but our technical staff is available to assist purchasers in adapting the fore mentioned products to their needs and circumstances. Nothing contained herein shall imply a recommendation to infringe any patents now or hereafter in existence.
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