Ciabatta Bread Mix

Storage

Storage

Cool and dry conditions

Shelf Life

Shelf Life

270 days

Type

Type

Powder

Allergens

Allergens

Wheat (Gluten)

Ingredients

Group 1
Ingredient
KG
Ciabatta Bread Mix
12.500
Water
9.375
Yeast
0.438
Olive Oil
0.300
Total Weight: 22.613

Method

Place all ingredients except oil, into a mixing bowl. Mix 6 minutes slow and 10 minutes fast. Once developed add oil and mix through. Dough temperature 26°C - 28°C. Place dough into an oiled container cover and rest for 60 minutes. Turn dough gently onto a dusted table. Shape dough into a rectangle and cut into 250g pieces. Transfer pieces onto a baking tray with silicon paper on it and rest them again for another 30 minutes. Bake at 240°C for +/-35 minutes with steam at start of baking.

Usage

As per recipe.

Nutritional Information

Type
Value
Energy (kj)
1074
Protein (g)
10.40
Carbohydrates (g)
46.80
Sugars (g)
4.00
Total Fat (g)
2.04
Mono-unsaturated fat (g)
0.45
Poly-unsaturated fat (g)
1.16
Total Dietary Fibre
3.50
Ash (g)
1.62
Moisture (g)
35.70
Sodium (mg)
412

Ingredients

Wheat Flour, Wheat Gluten, Anti-Caking Agent (E170), Dextrose, Sodium Chloride, Acidity Regulator (E330, E270), Oxidizing Agent (E300), Enzymes, Preservative (E223), Yeast

Packaging

Code
Size
Type
Palletisation
39281
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
Ciabatta Bread Mix
12.500
Water
9.375
Yeast
0.438
Olive Oil
0.300
Total Weight: 22.613

Method

Place all ingredients except oil, into a mixing bowl. Mix 6 minutes slow and 10 minutes fast. Once developed add oil and mix through. Dough temperature 26°C - 28°C. Place dough into an oiled container cover and rest for 60 minutes. Turn dough gently onto a dusted table. Shape dough into a rectangle and cut into 250g pieces. Transfer pieces onto a baking tray with silicon paper on it and rest them again for another 30 minutes. Bake at 240°C for +/-35 minutes with steam at start of baking.

Usage

As per recipe.

Nutritional Information

Type
Value
Energy (kj)
1074
Protein (g)
10.40
Carbohydrates (g)
46.80
Sugars (g)
4.00
Total Fat (g)
2.04
Mono-unsaturated fat (g)
0.45
Poly-unsaturated fat (g)
1.16
Total Dietary Fibre
3.50
Ash (g)
1.62
Moisture (g)
35.70
Sodium (mg)
412

Ingredients

Wheat Flour, Wheat Gluten, Anti-Caking Agent (E170), Dextrose, Sodium Chloride, Acidity Regulator (E330, E270), Oxidizing Agent (E300), Enzymes, Preservative (E223), Yeast

Packaging

Code
Size
Type
Palletisation
39281
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.

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