Overview
Raising agent used in the manufacture of flour confectionery
Hercules Baking Powder (Double Acting)
Storage
Cool and dry conditions 18 ± 2°CCool and dry conditions 18 ± 2°C
Shelf Life
365 days
Type
Bag
Allergens
Sulphites
Ingredients
Group 1
Ingredient
KG
Pau Flour
0.500
Chilled Water
0.280
Sugar
0.050
ROTITEX
0.020
HERCULES BAKING POWDER (DOUBLE ACTING)
0.010
LECITEM UNIVERSAL
0.006
BAKELS INSTANT ACTIVE DRIED YEAST
0.005
MONOFRESH
0.003
Total Weight: 0.874
Method
1. Place all ingredients in mixing bowl, mix into a well develop dough.
2. Allow dough to rest for 10 minutes, scale dough into 60 g each.
3. Wrap with filling and give a final proof for approximate 60 minutes
4. Steam for approximate 10-15 minutes.
Usage
NIL
Nutritional Information
Type
Value
Energy (Kcal)
128.00
Energy (kJ)
536.00
Protein (g)
0.00
Fat (g)
0.00
Fat (of which saturates)(g)
0.00
Carbohydrate (g)
32.10
Carbohydrate (of which sugars)(g)
0.00
Sodium (mg)
9,100.00
Ingredients
Starch, Leavening Agents (E541, E341, E500)
Packaging
Code
Size
Type
Palletisation
2980
15 KG
Bag
Ingredients
Group 1
Ingredient
KG
Pau Flour
0.500
Chilled Water
0.280
Sugar
0.050
ROTITEX
0.020
HERCULES BAKING POWDER (DOUBLE ACTING)
0.010
LECITEM UNIVERSAL
0.006
BAKELS INSTANT ACTIVE DRIED YEAST
0.005
MONOFRESH
0.003
Total Weight: 0.874
Method
1. Place all ingredients in mixing bowl, mix into a well develop dough.
2. Allow dough to rest for 10 minutes, scale dough into 60 g each.
3. Wrap with filling and give a final proof for approximate 60 minutes
4. Steam for approximate 10-15 minutes.
Usage
NIL
Nutritional Information
Type
Value
Energy (Kcal)
128.00
Energy (kJ)
536.00
Protein (g)
0.00
Fat (g)
0.00
Fat (of which saturates)(g)
0.00
Carbohydrate (g)
32.10
Carbohydrate (of which sugars)(g)
0.00
Sodium (mg)
9,100.00
Ingredients
Starch, Leavening Agents (E541, E341, E500)
Packaging
Code
Size
Type
Palletisation
2980
15 KG
Bag
