Overview
Full mix for preparations of baguette roll.
Apito Baguette Mix
Storage
Clean and cool conditions 18 ± 2°C
Shelf Life
365 days
Type
Bag
Allergens
Wheat, Wheat Products, Barley, Barley Products, Soy, Soy Products
Ingredients
Group 1
Ingredient
KG
APITO BAGUETTE MIX
2.000
BAKELS INSTANT ACTIVE DRIED YEAST
0.024
Water (variable)
1.220
Total Weight: 3.244
Method
i. Mix all for 10 minutes.
ii. Allow dough to rest for 5 minutes.
iii. Scale 300gms of dough weight and rounding.
iv. Allow the dough to rest another 5 – 10 minutes.
v. Mould the dough into desired shapes.
vi. Dry prove the dough at 25ºC.
vii. Bake the dough with plenty of steam at 200ºC for 15 minutes.
viii. Turn off the heat and then continue bake for 10 minutes.
Nutritional Information
Type
Value
Energy (kJ)
305.00
Protein (g)
5.20
Fat (g)
3.60
Fat (of which saturates)(g)
3.10
Carbohydrate (g)
41.80
Carbohydrate (of which sugars)(<g)
0.10
Sodium (mg)
15,500.00
Ingredients
Wheat Flour, Salt, Permitted Emulsifier (E472 (E)), Flour Improver (E300), Malt Flour, Enzyme
Packaging
Code
Size
Type
Palletisation
3703
20 KG
Bag
Ingredients
Group 1
Ingredient
KG
APITO BAGUETTE MIX
2.000
BAKELS INSTANT ACTIVE DRIED YEAST
0.024
Water (variable)
1.220
Total Weight: 3.244
Method
i. Mix all for 10 minutes.
ii. Allow dough to rest for 5 minutes.
iii. Scale 300gms of dough weight and rounding.
iv. Allow the dough to rest another 5 – 10 minutes.
v. Mould the dough into desired shapes.
vi. Dry prove the dough at 25ºC.
vii. Bake the dough with plenty of steam at 200ºC for 15 minutes.
viii. Turn off the heat and then continue bake for 10 minutes.
Nutritional Information
Type
Value
Energy (kJ)
305.00
Protein (g)
5.20
Fat (g)
3.60
Fat (of which saturates)(g)
3.10
Carbohydrate (g)
41.80
Carbohydrate (of which sugars)(<g)
0.10
Sodium (mg)
15,500.00
Ingredients
Wheat Flour, Salt, Permitted Emulsifier (E472 (E)), Flour Improver (E300), Malt Flour, Enzyme
Packaging
Code
Size
Type
Palletisation
3703
20 KG
Bag
