Overview
Crusty 5% Concentrate is a powdered concentrate for the production of crusty rolls, French sticks, baguettes and similar crusty lines.
Benefits include:
- High volume.
- Excellent crispy crust.
- Good crust retention.
- Good economy in use.
BAKTEM CRUSTY 5% SG
Storage
Cool and dry conditions
Shelf Life
180 days
Type
Powder
Allergens
Wheat, Soya
Ingredients
Group 1
Ingredient
KG
Flour
16.000
Crusty 5% Concentrate
0.800
Yeast
0.600
Water
9.000
Total Weight: 26.400
Method
Crusty Rolls/Baguettes/Batons
1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix on fast speed for 6 minutes.
4. Scale as desired.
5. Prove for approximately 45 minutes.
6. Bake at 240℃ (465℉) for 35-40 minutes (use steam during first 20 seconds and open damper for final 5 minutes of baking).
Usage
5% on flour weight.
Nutritional Information
Type
Value
Energy (kJ)
1,106.00
Energy (Kcal)
265.00
Fat (g)
13.74
Fat (of which saturates)(g)
8.89
Carbohydrate (g)
23.60
Carbohydrate (of which sugars)(g)
1.71
Protein (g)
9.59
Fibre (g)
4.21
Salt (g)
31.28
Ingredients
Salt, Wheat Flour (Statutory Additives: Calcium Carbonate, Niacin, Iron, Thiamine), Soya Flour, Emulsifiers (E472e, E481, E471), Flour Treatment Agent (E300, E920)
Packaging
Code
Size
Type
Palletisation
392950
25 KG
Bag
40
Additional Information
Alternative mixing:
Conventional 15 minutes.
High speed 2.5-3 minutes.
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
Flour
16.000
Crusty 5% Concentrate
0.800
Yeast
0.600
Water
9.000
Total Weight: 26.400
Method
Crusty Rolls/Baguettes/Batons
1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix on fast speed for 6 minutes.
4. Scale as desired.
5. Prove for approximately 45 minutes.
6. Bake at 240℃ (465℉) for 35-40 minutes (use steam during first 20 seconds and open damper for final 5 minutes of baking).
Usage
5% on flour weight.
Nutritional Information
Type
Value
Energy (kJ)
1,106.00
Energy (Kcal)
265.00
Fat (g)
13.74
Fat (of which saturates)(g)
8.89
Carbohydrate (g)
23.60
Carbohydrate (of which sugars)(g)
1.71
Protein (g)
9.59
Fibre (g)
4.21
Salt (g)
31.28
Ingredients
Salt, Wheat Flour (Statutory Additives: Calcium Carbonate, Niacin, Iron, Thiamine), Soya Flour, Emulsifiers (E472e, E481, E471), Flour Treatment Agent (E300, E920)
Packaging
Code
Size
Type
Palletisation
392950
25 KG
Bag
40
Additional Information
Alternative mixing:
Conventional 15 minutes.
High speed 2.5-3 minutes.
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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