Crusty 5% 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

Ingredients

Group 1
Ingredient
KG
%
Bread flour
10.000
100.00
Crusty 5% Concentrate
0.500
5.00
Yeast
0.375
3.75
Water
5.625
56.25
Total Weight: 16.500

Method

Crusty Rolls/Baguettes/Batons

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 24-26℃.
4. Scale as desired.
5. Prove for 40-50 minutes.
6. Bake at 240℃ for 20 minutes, with steam during first 20 seconds.
7. Pull damper for final 5 minutes.

Usage

5% on flour weight.

Nutritional Information

Type
Value
Energy (kJ)
1,106.00
Energy (Kcal)
265.00
Fat (g)
13.74
Fat (of which saturates)(g)
8.89
Available Carbohydrate (g)
23.60
Carbohydrate (of which sugars)(g)
1.71
Protein (g)
9.59
Fibre (g)
4.21
Salt (g)
31.28

Ingredients

Salt, Wheat Flour (Statutory Additives: Calcium Carbonate, Niacin, Iron, Thiamine), Soya Flour, Emulsifiers (E472e, E481, E471), Flour Treatment Agent (E300, E920)

Packaging

Code
Size
Type
Palletisation
392950
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
Crusty 5% Concentrate
0.500
5.00
Yeast
0.375
3.75
Water
5.625
56.25
Total Weight: 16.500

Method

Crusty Rolls/Baguettes/Batons

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 24-26℃.
4. Scale as desired.
5. Prove for 40-50 minutes.
6. Bake at 240℃ for 20 minutes, with steam during first 20 seconds.
7. Pull damper for final 5 minutes.

Usage

5% on flour weight.

Nutritional Information

Type
Value
Energy (kJ)
1,106.00
Energy (Kcal)
265.00
Fat (g)
13.74
Fat (of which saturates)(g)
8.89
Available Carbohydrate (g)
23.60
Carbohydrate (of which sugars)(g)
1.71
Protein (g)
9.59
Fibre (g)
4.21
Salt (g)
31.28

Ingredients

Salt, Wheat Flour (Statutory Additives: Calcium Carbonate, Niacin, Iron, Thiamine), Soya Flour, Emulsifiers (E472e, E481, E471), Flour Treatment Agent (E300, E920)

Packaging

Code
Size
Type
Palletisation
392950
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.