Chakalaka Bread Full Mix

Storage

Storage

Cool and dry conditions

Shelf Life

Shelf Life

270 days

Type

Type

Powder

Allergens

Allergens

Wheat (Gluten), Soya

Ingredient Features

Ingredient Features

Halaal certified

Ingredients

Group 1
Ingredient
KG
Chakalaka Bread Full Mix
2.000
Yeast
0.040
Water
1.200
Total Weight: 3.240

Method

Mix all the ingredients together as required. 2 mins slow and 6 mins fast. Dough temperature 28°C - 30°C. Floor time 10 minutes. Scale Chakalaka Speciality bread 0.450 kg, Chakalaka Focaccia 0.300 kg, Chakalaka Potbrood 1.600 kg or Chakalaka Pizza 1.000 kg. Final proof ±40 minutes. Bake at 230°C for ±28 minutes with steam at start of baking.

Usage

As per recipe.

Nutritional Information

Type
Value
Energy (kj)
784.00
Protein (g)
6.80
Total Fat (g)
2.10
Saturated fat (g)
0.70
Mono-unsaturated fat (g)
0.30
Poly-unsaturated fat (g)
0.70
Ash (g)
1.00
Carbohydrates (g)
38.00
Total Dietary Fibre (g)
2.70
Sugars (g)
0.00
Calcium (mg)
13.50
Iron (mg)
0.00
Magnesium (mg)
0.70
Phosphorus (mg)
0.10
Potassium (mg)
6.40
Sodium (mg)
356.80

Ingredients

Wheat Flour, Spice (Irradiated), Dehydrated Vegetables, Soya Flour, Sucrose, Sodium Chloride, Modified Starch, Hydrogenated Palm Fat, Emulsifier [E472e, Anti- Caking Agent (E170)], Thickener (E415), Oxidizing Agent (E300) and Enzymes

Packaging

Code
Size
Type
Palletisation
39938
12.5 KG
Poly bag

Additional Information

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
Chakalaka Bread Full Mix
2.000
Yeast
0.040
Water
1.200
Total Weight: 3.240

Method

Mix all the ingredients together as required. 2 mins slow and 6 mins fast. Dough temperature 28°C - 30°C. Floor time 10 minutes. Scale Chakalaka Speciality bread 0.450 kg, Chakalaka Focaccia 0.300 kg, Chakalaka Potbrood 1.600 kg or Chakalaka Pizza 1.000 kg. Final proof ±40 minutes. Bake at 230°C for ±28 minutes with steam at start of baking.

Usage

As per recipe.

Nutritional Information

Type
Value
Energy (kj)
784.00
Protein (g)
6.80
Total Fat (g)
2.10
Saturated fat (g)
0.70
Mono-unsaturated fat (g)
0.30
Poly-unsaturated fat (g)
0.70
Ash (g)
1.00
Carbohydrates (g)
38.00
Total Dietary Fibre (g)
2.70
Sugars (g)
0.00
Calcium (mg)
13.50
Iron (mg)
0.00
Magnesium (mg)
0.70
Phosphorus (mg)
0.10
Potassium (mg)
6.40
Sodium (mg)
356.80

Ingredients

Wheat Flour, Spice (Irradiated), Dehydrated Vegetables, Soya Flour, Sucrose, Sodium Chloride, Modified Starch, Hydrogenated Palm Fat, Emulsifier [E472e, Anti- Caking Agent (E170)], Thickener (E415), Oxidizing Agent (E300) and Enzymes

Packaging

Code
Size
Type
Palletisation
39938
12.5 KG
Poly bag

Additional Information

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.