Baktem Blue 20% Bun Concentrate

Storage

Storage

Cool and dry conditions

Shelf Life

Shelf Life

270 days

Type

Type

Paste

Allergens

Allergens

Wheat, Soya

Ingredient Features

Ingredient Features

Vegan, Vegetarian

Brands

Brands

Baktem

Ingredients

Group 1
Ingredient
KG
%
Bread flour
10.000
100.00
Baktem Blue 20% Bun Concentrate
2.000
20.00
Yeast
0.400
4.00
Water
5.000
50.00
Total Weight: 17.400

Yield

464 buns

Method

Speciality Bun

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 23-26℃.
4. Scale at 60g per bun and mould into round shapes.
5. Prove for 50-55 minutes.
6. Bake at 230℃ for 12-15 minutes.
7. Glaze with Bun Glaze RTU.

Add mixed fruit (at 45%), peel (at 0.9%) and spice (at 0.9%) for hot cross buns.

Usage

20% on flour weight.

Nutritional Information

Type
Value
Energy (kJ)
2,457.00
Energy (Kcal)
592.00
Fat (g)
47.41
Fat (of which saturates)(g)
25.40
Available Carbohydrate (g)
38.58
Carbohydrate (of which sugars)(g)
32.67
Protein (g)
2.47
Fibre (g)
0.68
Salt (g)
8.14

Ingredients

Palm Stearin, Sugar, Palm Oil, Dextrose, Salt, Wheat Flour (Statutory Additives: Calcium Carbonate, Niacin, Iron, Thiamine), Rapeseed Oil, Soya Flour, Emulsifiers (E481, E471), Flour Treatment Agent (E300)

Packaging

Code
Size
Type
Palletisation
175220
12.5 KG
Lined carton
72

Additional Information

Alternative mixing:

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 Blue 20% Bun Concentrate
2.000
20.00
Yeast
0.400
4.00
Water
5.000
50.00
Total Weight: 17.400

Yield

464 buns

Method

Speciality Bun

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 23-26℃.
4. Scale at 60g per bun and mould into round shapes.
5. Prove for 50-55 minutes.
6. Bake at 230℃ for 12-15 minutes.
7. Glaze with Bun Glaze RTU.

Add mixed fruit (at 45%), peel (at 0.9%) and spice (at 0.9%) for hot cross buns.

Usage

20% on flour weight.

Nutritional Information

Type
Value
Energy (kJ)
2,457.00
Energy (Kcal)
592.00
Fat (g)
47.41
Fat (of which saturates)(g)
25.40
Available Carbohydrate (g)
38.58
Carbohydrate (of which sugars)(g)
32.67
Protein (g)
2.47
Fibre (g)
0.68
Salt (g)
8.14

Ingredients

Palm Stearin, Sugar, Palm Oil, Dextrose, Salt, Wheat Flour (Statutory Additives: Calcium Carbonate, Niacin, Iron, Thiamine), Rapeseed Oil, Soya Flour, Emulsifiers (E481, E471), Flour Treatment Agent (E300)

Packaging

Code
Size
Type
Palletisation
175220
12.5 KG
Lined carton
72

Additional Information

Alternative mixing:

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.