Rustic Baguette 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
Rustic Baguette Mix
2.050
Yeast
0.040
Water
1.400
Total Weight: 3.490

Method

Place all ingredients into a spiral mixer and mix for 2 minutes on slow speed and 6 minutes on high speed. Transfer the dough into a lightly oiled plastic bucket and bulk ferment for 45 minutes covered. Scale dough into 250g or 450g then mould and rest for 10 minutes and then mould to desired shapes. Final proof ±35 minutes outside proofer covered. Bake at ±240°C for ±35 minutes, for the last 5 minutes open dampers.

Usage

As per recipe.

Nutritional Information

Type
Value
Energy (kj)
1412
Protein (g)
11.5
Total Fat (g)
2.7
Saturated fat (g)
1.5
Mono-unsaturated fat (g)
0.8
Poly-unsaturated fat (g)
0.2
Ash (g)
2.0
Carbohydrates (g)
58.0
Total Dietary Fibre
2.2
Sugars (g)
0.0
Sodium (mg)
347

Ingredients

Wheat Flour, Souring Agents, Sodium Chloride, Dextrose, Yeast, Vegetable Fat and/or Oil (Canola seed and/or Sunflower seed), Enzymes and Oxidizing Agent (E300)

Packaging

Code
Size
Type
Palletisation
39273
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
Rustic Baguette Mix
2.050
Yeast
0.040
Water
1.400
Total Weight: 3.490

Method

Place all ingredients into a spiral mixer and mix for 2 minutes on slow speed and 6 minutes on high speed. Transfer the dough into a lightly oiled plastic bucket and bulk ferment for 45 minutes covered. Scale dough into 250g or 450g then mould and rest for 10 minutes and then mould to desired shapes. Final proof ±35 minutes outside proofer covered. Bake at ±240°C for ±35 minutes, for the last 5 minutes open dampers.

Usage

As per recipe.

Nutritional Information

Type
Value
Energy (kj)
1412
Protein (g)
11.5
Total Fat (g)
2.7
Saturated fat (g)
1.5
Mono-unsaturated fat (g)
0.8
Poly-unsaturated fat (g)
0.2
Ash (g)
2.0
Carbohydrates (g)
58.0
Total Dietary Fibre
2.2
Sugars (g)
0.0
Sodium (mg)
347

Ingredients

Wheat Flour, Souring Agents, Sodium Chloride, Dextrose, Yeast, Vegetable Fat and/or Oil (Canola seed and/or Sunflower seed), Enzymes and Oxidizing Agent (E300)

Packaging

Code
Size
Type
Palletisation
39273
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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