Bakels Instant Active Dried Yeast

Storage

Storage

Close package and store in an airtight container|Room temperature conditions 23°C/ 75°FClose package and store in an airtight container|Room temperature conditions 23°C/ 75°F

Shelf Life

Shelf Life

730 days

Type

Type

Vacuum Packed Packages

Category

Category

Other Products, Yeast

Brands

Brands

Bakels

Ingredients

Group 1
Ingredient
KG
Flour
2.000
BAKELS INSTANT ACTIVE DRIED YEAST
0.030
LECINTA BAGUETTE IMPROVER
0.010
Water
1.160
Total Weight: 3.200
Group 2
Ingredient
KG
Salt
0.040
Total Weight: 0.040

Method

1. No time dough, spiral mixer.
2. Dough temperature required is 29°C.
3. Mix Group 1 for 10 minutes.
4. Add in Group 2 and mix for further 2 minutes until dough is fully developed.
5. Allow recovering or resting for 5 minutes.
6. Scale 250 g dough weight and rounding, rest further for 5-10 minutes and mould to desired shape.
7. Dry prove at 25°C and bake with plenty of steam.

Nutritional Information

Type
Value
Energy (kJ)
1659
Energy (Kcal)
397
Protein (g)
48
Fat (g)
6
Fat (of which saturates)(g)
1
Carbohydrate (g)
37
Carbohydrate (of which sugars)(g)
0
Sodium (mg)
170
Dietary Fibre (g)
0
Moisture (g)
4
Cholesterol (mg)
0
Ash (g)
5

Ingredients

Natural yeast, Rehydrating Agent (Sorbitan Monostearate): E491

Packaging

Code
Size
Type
Palletisation
8111
20 x 0.5 KG
Vacuum Packed Packages
Product Specification It is vacuum-packed in 500g packages, 20 per case, resulting in a solid, hard block. Once opened, it becomes a free-flowing granular powder. Important: Package must be hard prior to opening. If package is soft, do not use

Ingredients

Group 1
Ingredient
KG
Flour
2.000
BAKELS INSTANT ACTIVE DRIED YEAST
0.030
LECINTA BAGUETTE IMPROVER
0.010
Water
1.160
Total Weight: 3.200
Group 2
Ingredient
KG
Salt
0.040
Total Weight: 0.040

Method

1. No time dough, spiral mixer.
2. Dough temperature required is 29°C.
3. Mix Group 1 for 10 minutes.
4. Add in Group 2 and mix for further 2 minutes until dough is fully developed.
5. Allow recovering or resting for 5 minutes.
6. Scale 250 g dough weight and rounding, rest further for 5-10 minutes and mould to desired shape.
7. Dry prove at 25°C and bake with plenty of steam.

Nutritional Information

Type
Value
Energy (kJ)
1659
Energy (Kcal)
397
Protein (g)
48
Fat (g)
6
Fat (of which saturates)(g)
1
Carbohydrate (g)
37
Carbohydrate (of which sugars)(g)
0
Sodium (mg)
170
Dietary Fibre (g)
0
Moisture (g)
4
Cholesterol (mg)
0
Ash (g)
5

Ingredients

Natural yeast, Rehydrating Agent (Sorbitan Monostearate): E491

Packaging

Code
Size
Type
Palletisation
8111
20 x 0.5 KG
Vacuum Packed Packages
Product Specification It is vacuum-packed in 500g packages, 20 per case, resulting in a solid, hard block. Once opened, it becomes a free-flowing granular powder. Important: Package must be hard prior to opening. If package is soft, do not use