Baktem Red Soft Roll 10% Concentrate

Storage

Storage

Cool and dry conditions

Shelf Life

Shelf Life

360 days

Type

Type

Paste

Allergens

Allergens

Wheat

Ingredient Features

Ingredient Features

Vegan, Vegetarian

Brands

Brands

Baktem

Ingredients

Group 1
Ingredient
KG
%
Wheat flour
10.000
100.00
Baktem Red Soft Roll 10% Concentrate
1.000
10.00
Yeast
0.300
3.00
Water
5.500
55.00
Total Weight: 16.800

Yield

186 soft rolls

Method

1. Place all of the 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 at 90g.
5. Prove for 50-55 minutes at 27℃.
6. Bake at 230℃ for 12-15 minutes.

Usage

10% on flour weight.

Nutritional Information

Type
Value
Energy (kJ)
2,472.00
Energy (Kcal)
598.00
Fat (g)
54.27
Fat (of which saturates)(g)
21.77
Available Carbohydrate (g)
27.05
Carbohydrate (of which sugars)(g)
25.63
Protein (g)
0.22
Fibre (g)
0.12
Salt (g)
16.04

Ingredients

Dextrose, Rapeseed Oil, Salt, Palm Stearin, Palm Oil, Wheat Flour (Statutory Additives: Calcium Carbonate, Niacin, Iron, Thiamine), Emulsifiers (E481, E471, E472e), Flour Treatment Agent (E300)

Packaging

Code
Size
Type
Palletisation
175020
12.5 KG
Lined carton
72

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
%
Wheat flour
10.000
100.00
Baktem Red Soft Roll 10% Concentrate
1.000
10.00
Yeast
0.300
3.00
Water
5.500
55.00
Total Weight: 16.800

Yield

186 soft rolls

Method

1. Place all of the 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 at 90g.
5. Prove for 50-55 minutes at 27℃.
6. Bake at 230℃ for 12-15 minutes.

Usage

10% on flour weight.

Nutritional Information

Type
Value
Energy (kJ)
2,472.00
Energy (Kcal)
598.00
Fat (g)
54.27
Fat (of which saturates)(g)
21.77
Available Carbohydrate (g)
27.05
Carbohydrate (of which sugars)(g)
25.63
Protein (g)
0.22
Fibre (g)
0.12
Salt (g)
16.04

Ingredients

Dextrose, Rapeseed Oil, Salt, Palm Stearin, Palm Oil, Wheat Flour (Statutory Additives: Calcium Carbonate, Niacin, Iron, Thiamine), Emulsifiers (E481, E471, E472e), Flour Treatment Agent (E300)

Packaging

Code
Size
Type
Palletisation
175020
12.5 KG
Lined carton
72

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.