SB Soft 15% Powder

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
Cake flour
25.000
SB Soft 15% Powder
3.750
Yeast
1.250
Water
15.000
Total Weight: 45.000

Method

Place all ingredients into the mixing bowl. Mixing time depends on the type of mixer used. Dough temperature 28°C - 30°C. Floor time 10 minutes. Scale as required. First proof 10 minutes. Mould as required. Final proof ±40 minutes. Bake at ±230°C .

Usage

15% on the flour weight.

Nutritional Information

Type
Value
Energy (kj)
1203
Protein (g)
9.5
Carbohydrates (g)
44.1
Sugars (g)
7.6
Total Dietary Fibre
2.3
Total Fat (g)
7.42
Mono-unsaturated fat (g)
1.04
Poly-unsaturated fat (g)
3.05
Ash (g)
2.70
Moisture (g)
34.1
Sodium (mg)
379

Ingredients

Sucrose, Anti-Caking Agent (E170), Sodium Chloride, Soya Flour, Modified Starch, Vegetable Fat and/or Oil (Palm), Wheat Gluten, Wheat Flour, Emulsifier (E472e), Malt Flour, Enzymes, Oxidizing Agent (E300)

Packaging

Code
Size
Type
Palletisation
17625
25 KG
Plastic 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
Cake flour
25.000
SB Soft 15% Powder
3.750
Yeast
1.250
Water
15.000
Total Weight: 45.000

Method

Place all ingredients into the mixing bowl. Mixing time depends on the type of mixer used. Dough temperature 28°C - 30°C. Floor time 10 minutes. Scale as required. First proof 10 minutes. Mould as required. Final proof ±40 minutes. Bake at ±230°C .

Usage

15% on the flour weight.

Nutritional Information

Type
Value
Energy (kj)
1203
Protein (g)
9.5
Carbohydrates (g)
44.1
Sugars (g)
7.6
Total Dietary Fibre
2.3
Total Fat (g)
7.42
Mono-unsaturated fat (g)
1.04
Poly-unsaturated fat (g)
3.05
Ash (g)
2.70
Moisture (g)
34.1
Sodium (mg)
379

Ingredients

Sucrose, Anti-Caking Agent (E170), Sodium Chloride, Soya Flour, Modified Starch, Vegetable Fat and/or Oil (Palm), Wheat Gluten, Wheat Flour, Emulsifier (E472e), Malt Flour, Enzymes, Oxidizing Agent (E300)

Packaging

Code
Size
Type
Palletisation
17625
25 KG
Plastic 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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