Baktem Spiced 25% Concentrate

Storage

Storage

Cool and dry conditions

Shelf Life

Shelf Life

270 days

Type

Type

Paste

Dietary

Dietary

Vegan, Vegetarian

Finished Product

Finished Product

Hot Cross Bun, Speciality Bun

Brands

Brands

Baktem

Ingredients

Group 1
Ingredient
KG
Flour
16.000
Baktem Spiced 25% Concentrate
4.000
Yeast
0.900
Water
8.500
Currants
6.000
Sultanas
1.250
Mixed peel
0.150
Total Group: 1
Total Weight: 36.800

Method

Hot Cross Buns

1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix on fast speed for 5 minutes.
4. Scale as desired.
5. Prove for approximately 50-55 minutes.
6. Bake at 230℃ (446℉) for 12-15 minutes.

Usage

25% on flour weight.

Nutritional Information

Type
Value
Energy (kJ)
2371
Energy (Kcal)
571
Fat (g)
43,51
Fat (of which saturates)(g)
21.06
Carbohydrate (g)
40.8
Carbohydrate (of which sugars)(g)
35.57
Protein (g)
3.18
Fibre (g)
1.64
Salt (g)
5.95

Ingredients

Palm Stearin, Dextrose, Sugar, Palm Oil, Rapeseed Oil, Soya Flour, Salt, Natural Flavouring, Wheat Flour (Statutory Additives: Calcium Carbonate, Niacin, Iron, Thiamine), Emulsifier (E322 Sunflower Lecithin), Flour Treatment Agent (E300 ), Enzyme (Wheat), Carrier (E516)

Packaging

Code
Size
Type
Palletisation
175150
12.8 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
Flour
16.000
Baktem Spiced 25% Concentrate
4.000
Yeast
0.900
Water
8.500
Currants
6.000
Sultanas
1.250
Mixed peel
0.150
Total Group: 1
Total Weight: 36.800

Method

Hot Cross Buns

1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix on fast speed for 5 minutes.
4. Scale as desired.
5. Prove for approximately 50-55 minutes.
6. Bake at 230℃ (446℉) for 12-15 minutes.

Usage

25% on flour weight.

Nutritional Information

Type
Value
Energy (kJ)
2371
Energy (Kcal)
571
Fat (g)
43,51
Fat (of which saturates)(g)
21.06
Carbohydrate (g)
40.8
Carbohydrate (of which sugars)(g)
35.57
Protein (g)
3.18
Fibre (g)
1.64
Salt (g)
5.95

Ingredients

Palm Stearin, Dextrose, Sugar, Palm Oil, Rapeseed Oil, Soya Flour, Salt, Natural Flavouring, Wheat Flour (Statutory Additives: Calcium Carbonate, Niacin, Iron, Thiamine), Emulsifier (E322 Sunflower Lecithin), Flour Treatment Agent (E300 ), Enzyme (Wheat), Carrier (E516)

Packaging

Code
Size
Type
Palletisation
175150
12.8 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.

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