Lecitem Pumpable S

Storage

Storage

Cool and dry conditions 30 ± 5°CCool and dry conditions 30 ± 5°C

Shelf Life

Shelf Life

365 days

Type

Type

Pail

Allergens

Allergens

Wheat, Wheat Products, Soy, Soy Products

Ingredients

Group 1
Ingredient
KG
Bread Flour
1.600
Chilled Water
1.050
FINO RYE BASE
0.400
Brown Sugar
0.080
BUTTA BUTTEROILS SUBSTITUTE
0.080
LECITEM PUMPABLE-S
0.040
Salt
0.022
Yeast
0.020
Total Weight: 3.292

Method

1. No time dough, place all ingredients in the machine bowl and develop thoroughly.
2. Dough temperature 29-31°C, allow dough to recover 5 minutes.
3. Scale and mould as desired.
4. Proof and bake at 210°C .

Usage

Recommended usage of 2.5% on flour weight.

Nutritional Information

Type
Value
Energy (kJ)
3,280.00
Energy (Kcal)
783.00
Protein (g)
7.90
Fat (g)
85.60
Fat (of which saturates)(g)
45.60
Carbohydrate (g)
6.70
Carbohydrate (of which sugars)(g)
0.00
Sodium (mg)
361.00

Ingredients

Vegetable Fats & Oils (Palm Based), Soy Flour, Emulsifiers (E481, E471, E472(E)), Flour Improver (E300), Enzyme

Packaging

Code
Size
Type
Palletisation
1936
18 KG
Pail

Ingredients

Group 1
Ingredient
KG
Bread Flour
1.600
Chilled Water
1.050
FINO RYE BASE
0.400
Brown Sugar
0.080
BUTTA BUTTEROILS SUBSTITUTE
0.080
LECITEM PUMPABLE-S
0.040
Salt
0.022
Yeast
0.020
Total Weight: 3.292

Method

1. No time dough, place all ingredients in the machine bowl and develop thoroughly.
2. Dough temperature 29-31°C, allow dough to recover 5 minutes.
3. Scale and mould as desired.
4. Proof and bake at 210°C .

Usage

Recommended usage of 2.5% on flour weight.

Nutritional Information

Type
Value
Energy (kJ)
3,280.00
Energy (Kcal)
783.00
Protein (g)
7.90
Fat (g)
85.60
Fat (of which saturates)(g)
45.60
Carbohydrate (g)
6.70
Carbohydrate (of which sugars)(g)
0.00
Sodium (mg)
361.00

Ingredients

Vegetable Fats & Oils (Palm Based), Soy Flour, Emulsifiers (E481, E471, E472(E)), Flour Improver (E300), Enzyme

Packaging

Code
Size
Type
Palletisation
1936
18 KG
Pail