Brackley Roll 10% Concentrate

Storage

Storage

Cool and dry conditions

Shelf Life

Shelf Life

180 days

Type

Type

Powder

Allergens

Allergens

Soya, Wheat

Ingredient Features

Ingredient Features

Vegan, Vegetarian

Finished Product

Finished Product

Hamburger Bun, Soft Roll, Wholemeal

Ingredients

Group 1
Ingredient
KG
%
Bread flour
10.000
100.00
Brackley Roll 10% Concentrate
1.000
10.00
Yeast
0.313
3.13
Water
5.500
55.00
Total Weight: 16.813

Method

1. Place 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 23-36℃.
4. Scale at 90g and mould into round shape.
5. Prove for 50-55 minutes.
6. Bake at 232℃ for 12-15 minutes.

Usage

10% on flour weight.

Nutritional Information

Type
Value
Energy (kJ)
1,656.00
Energy (Kcal)
395.00
Fat (g)
17.76
Fat (of which saturates)(g)
9.44
Available Carbohydrate (g)
49.41
Carbohydrate (of which sugars)(g)
26.83
Protein (g)
7.75
Fibre (g)
3.43
Salt (g)
15.98

Ingredients

Dextrose, Wheat Flour (Statutory Additives: Calcium Carbonate, Niacin, Iron, Thiamine), Salt, Soya Flour, Palm Oil, Emulsifiers (E481, E472e, E471), Glucose Syrup, Modified Maize Starch (E1442), Flour Treatment Agent (E300)

Packaging

Code
Size
Type
Palletisation
392455
25 KG
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
Brackley Roll 10% Concentrate
1.000
10.00
Yeast
0.313
3.13
Water
5.500
55.00
Total Weight: 16.813

Method

1. Place 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 23-36℃.
4. Scale at 90g and mould into round shape.
5. Prove for 50-55 minutes.
6. Bake at 232℃ for 12-15 minutes.

Usage

10% on flour weight.

Nutritional Information

Type
Value
Energy (kJ)
1,656.00
Energy (Kcal)
395.00
Fat (g)
17.76
Fat (of which saturates)(g)
9.44
Available Carbohydrate (g)
49.41
Carbohydrate (of which sugars)(g)
26.83
Protein (g)
7.75
Fibre (g)
3.43
Salt (g)
15.98

Ingredients

Dextrose, Wheat Flour (Statutory Additives: Calcium Carbonate, Niacin, Iron, Thiamine), Salt, Soya Flour, Palm Oil, Emulsifiers (E481, E472e, E471), Glucose Syrup, Modified Maize Starch (E1442), Flour Treatment Agent (E300)

Packaging

Code
Size
Type
Palletisation
392455
25 KG
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.