Mielie Bread Full Mix

Storage

Storage

Cool and dry conditions

Shelf Life

Shelf Life

270 days

Type

Type

Powder

Allergens

Allergens

Wheat, Gluten, Soya

Ingredients

Group 1
Ingredient
KG
Mielie Bread Full Mix
2.000
Yeast
0.040
Water
1.000
Corn (Drained)
0.415
Total Weight: 3.455

Method

Place all ingredients except corn into the mixing bowl. Mixing time depends on type of mixer used. Lastly add corn and mix 1 minute on slow speed. Dough
temperature 28ºC - 30ºC. Floor time 10 minutes. Scale as required. First proof 10 minutes. Mould as required. Final proof ±40 minutes. Bake at ±230ºC with steam at start of baking.

Usage

As per recipe.

Nutritional Information

Type
Value
Energy (kj)
860.00
Protein (g)
8.30
Total Fat (g)
3.30
Saturated fat (g)
1.20
Mono-unsaturated fat (g)
0.60
Poly-unsaturated fat (g)
1.10
Ash (g)
1.00
Carbohydrates (g)
39.00
Total Dietary Fibre
1.00
Sugars (g)
0.00
Sodium (mg)
281.60

Ingredients

Wheat Flour, Maize Grits, Sunflower Seeds, Wheat Gluten, Sodium Chloride, Vegetable Fat and Oil [Palm Oil (Palm Fruit, Palm Seed), Anti - Oxidant BHA (E320), Canola and/or Sunflower Seed], Emulsifiers (E481, E471), Soya Flour, Maize Starch, Preservative (E282), Colourant (E100), Oxidizing Agent (E300), Enzymes

Packaging

Code
Size
Type
Palletisation
39932
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
Mielie Bread Full Mix
2.000
Yeast
0.040
Water
1.000
Corn (Drained)
0.415
Total Weight: 3.455

Method

Place all ingredients except corn into the mixing bowl. Mixing time depends on type of mixer used. Lastly add corn and mix 1 minute on slow speed. Dough
temperature 28ºC - 30ºC. Floor time 10 minutes. Scale as required. First proof 10 minutes. Mould as required. Final proof ±40 minutes. Bake at ±230ºC with steam at start of baking.

Usage

As per recipe.

Nutritional Information

Type
Value
Energy (kj)
860.00
Protein (g)
8.30
Total Fat (g)
3.30
Saturated fat (g)
1.20
Mono-unsaturated fat (g)
0.60
Poly-unsaturated fat (g)
1.10
Ash (g)
1.00
Carbohydrates (g)
39.00
Total Dietary Fibre
1.00
Sugars (g)
0.00
Sodium (mg)
281.60

Ingredients

Wheat Flour, Maize Grits, Sunflower Seeds, Wheat Gluten, Sodium Chloride, Vegetable Fat and Oil [Palm Oil (Palm Fruit, Palm Seed), Anti - Oxidant BHA (E320), Canola and/or Sunflower Seed], Emulsifiers (E481, E471), Soya Flour, Maize Starch, Preservative (E282), Colourant (E100), Oxidizing Agent (E300), Enzymes

Packaging

Code
Size
Type
Palletisation
39932
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.