Country Oven Artisan Bread 7% Concentrate

Storage

Storage

Cool and dry conditions

Shelf Life

Shelf Life

360 days

Type

Type

Powder

Allergens

Allergens

Wheat

Dietary

Dietary

Vegan, Vegetarian

Finished Product

Finished Product

Ciabatta, Crusty Roll, Occasion Bread, Sourdough

Brands

Brands

Country Oven

Ingredients

Group 1
Ingredient
KG
White flour
5.000
Country Oven Artisan Bread 7% Concentrate
0.350
Salt
0.090
Yeast
0.125
Chilled water
4.000
Total Group: 1
Total Weight: 9.565

Yield

19 loaves

Method

Artisan Boule

1. Place all ingredients into a spiral mixing bowl.
2. Mix on slow speed for 10 minutes.
3. Mix on fast speed for 10 minutes.
4. Place dough into oiled container and leave to bulk for 60 minutes.
5. Tip the dough onto floured table and scale into 485g boule shapes.
6. Dry prove for 25-30 minutes.
7. Cut as desired and bake (with steam) at 240℃ (464℉) for 30-35 minutes.

Usage

7% on flour weight.

Nutritional Information

Type
Value
Energy (kJ)
1357
Energy (Kcal)
322
Fat (g)
3.41
Fat (of which saturates)(g)
0.37
Carbohydrate (g)
47.85
Carbohydrate (of which sugars)(g)
1.54
Protein (g)
16.42
Fibre (g)
17.33
Salt (g)
0.05

Ingredients

Dried Wheat Sourdough, Wheat Flour, Inactive Dry Yeast, Rapeseed Oil, Enzyme (Wheat), Flour Treatment Agent: (E300)

Packaging

Code
Size
Type
Palletisation
394190
12.5 KG
Bag
80

Additional Information

Explore the cost in use benefits at www.britishbakels.co.uk/artisanbakery

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
White flour
5.000
Country Oven Artisan Bread 7% Concentrate
0.350
Salt
0.090
Yeast
0.125
Chilled water
4.000
Total Group: 1
Total Weight: 9.565

Yield

19 loaves

Method

Artisan Boule

1. Place all ingredients into a spiral mixing bowl.
2. Mix on slow speed for 10 minutes.
3. Mix on fast speed for 10 minutes.
4. Place dough into oiled container and leave to bulk for 60 minutes.
5. Tip the dough onto floured table and scale into 485g boule shapes.
6. Dry prove for 25-30 minutes.
7. Cut as desired and bake (with steam) at 240℃ (464℉) for 30-35 minutes.

Usage

7% on flour weight.

Nutritional Information

Type
Value
Energy (kJ)
1357
Energy (Kcal)
322
Fat (g)
3.41
Fat (of which saturates)(g)
0.37
Carbohydrate (g)
47.85
Carbohydrate (of which sugars)(g)
1.54
Protein (g)
16.42
Fibre (g)
17.33
Salt (g)
0.05

Ingredients

Dried Wheat Sourdough, Wheat Flour, Inactive Dry Yeast, Rapeseed Oil, Enzyme (Wheat), Flour Treatment Agent: (E300)

Packaging

Code
Size
Type
Palletisation
394190
12.5 KG
Bag
80

Additional Information

Explore the cost in use benefits at www.britishbakels.co.uk/artisanbakery

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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