Platinum Bread Mix

Storage

Storage

Cool and dry conditions

Shelf Life

Shelf Life

270 days

Type

Type

Powder

Allergens

Allergens

Soya

Ingredients

Group 1
Ingredient
KG
Bread flour
50.000
Platinum Bread Mix
2.500
Yeast
0.700
Water
30.000
Total Weight: 83.200

Method

Place all ingredients into the mixing bowl. Mixing time depends on type of mixer used. Dough temperature 28ºC - 30ºC. Floor time 10 minutes. Scale as required. First proof 10 minutes. Mould as required. Final proof ±40 minutes. Bake at ±240ºC with steam at start of baking.

Usage

5.0% on flour weight.

Nutritional Information

Type
Value
Energy (kj)
1082
Protein (g)
10.0
Carbohydrates (g)
49.7
Sugars (g)
6.8
Fibre (g)
2.9
Mono-unsaturated (g)
0.30
Poly-unsaturated (g)
0.60
Ash (g)
2.18
Total Fat (g)
1.24
Moisture (g)
34.1
Sodium (mg)
390

Ingredients

Sodium Chloride, Sucrose, Anti-Caking Agent (E170), Soya Flour, Wheat Flour, Vegetable Fat and/or Oil (Palm), Preservatives (E282, E263), Emulsifier (E472e), Oxidizing Agent (E300), Enzymes

Packaging

Code
Size
Type
Palletisation
17166
25 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
Bread flour
50.000
Platinum Bread Mix
2.500
Yeast
0.700
Water
30.000
Total Weight: 83.200

Method

Place all ingredients into the mixing bowl. Mixing time depends on type of mixer used. Dough temperature 28ºC - 30ºC. Floor time 10 minutes. Scale as required. First proof 10 minutes. Mould as required. Final proof ±40 minutes. Bake at ±240ºC with steam at start of baking.

Usage

5.0% on flour weight.

Nutritional Information

Type
Value
Energy (kj)
1082
Protein (g)
10.0
Carbohydrates (g)
49.7
Sugars (g)
6.8
Fibre (g)
2.9
Mono-unsaturated (g)
0.30
Poly-unsaturated (g)
0.60
Ash (g)
2.18
Total Fat (g)
1.24
Moisture (g)
34.1
Sodium (mg)
390

Ingredients

Sodium Chloride, Sucrose, Anti-Caking Agent (E170), Soya Flour, Wheat Flour, Vegetable Fat and/or Oil (Palm), Preservatives (E282, E263), Emulsifier (E472e), Oxidizing Agent (E300), Enzymes

Packaging

Code
Size
Type
Palletisation
17166
25 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.