Rotitex

Storage

Storage

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

Shelf Life

Shelf Life

252 days

Type

Type

Pail

Allergens

Allergens

Soy, Soy Products

Ingredients

Group 1
Ingredient
KG
Bread Flour
1.000
Chilled Water
0.570
Overnight Dough (Fermented)
0.200
Sugar
0.130
ROTITEX
0.030
Salt
0.020
LECITEM PUMPABLE-S
0.020
BAKELS INSTANT ACTIVE DRIED YEAST
0.015
Total Weight: 1.985

Method

1. Place all ingredients in mixing bowl, mix well into a well develop dough.
2. Allow dough to rest for 10 minutes.Scale 60 g each, rounded and give immediate proof for 10 minutes.
3. Go through roller to de-gas and place onto a hamburger tray.
4. Final proofing of about 60 minutes. Using a spray gun, moisten burger surface and sprinkle generously with sesame seeds.
5. Bake at 200°C for 20 minutes.

Notes: Overnight dough is dough made from previous batch and kept fermented at ambient temperature for at least 4 hours before adding to the mix and the excess dough can be kept in refrigerator for later use.

Usage

Bread 1-2%
Hamburger buns / soft rolls 4-6%
Sweet Buns 6-10%

Nutritional Information

Type
Value
Energy (Kcal)
372.00
Energy (kJ)
1,560.00
Protein (g)
0.00
Fat (g)
42.20
Fat (of which saturates)(g)
29.50
Carbohydrate (g)
2.00
Carbohydrate (of which sugars)(g)
2.00
Sodium (mg)
0.00

Ingredients

Water, Vegetable Fats (Palm Based) (Hydrogenated), Sugar, Permitted Emulsifier (E475)

Packaging

Code
Size
Type
Palletisation
1111
20 KG
Pail

Ingredients

Group 1
Ingredient
KG
Bread Flour
1.000
Chilled Water
0.570
Overnight Dough (Fermented)
0.200
Sugar
0.130
ROTITEX
0.030
Salt
0.020
LECITEM PUMPABLE-S
0.020
BAKELS INSTANT ACTIVE DRIED YEAST
0.015
Total Weight: 1.985

Method

1. Place all ingredients in mixing bowl, mix well into a well develop dough.
2. Allow dough to rest for 10 minutes.Scale 60 g each, rounded and give immediate proof for 10 minutes.
3. Go through roller to de-gas and place onto a hamburger tray.
4. Final proofing of about 60 minutes. Using a spray gun, moisten burger surface and sprinkle generously with sesame seeds.
5. Bake at 200°C for 20 minutes.

Notes: Overnight dough is dough made from previous batch and kept fermented at ambient temperature for at least 4 hours before adding to the mix and the excess dough can be kept in refrigerator for later use.

Usage

Bread 1-2%
Hamburger buns / soft rolls 4-6%
Sweet Buns 6-10%

Nutritional Information

Type
Value
Energy (Kcal)
372.00
Energy (kJ)
1,560.00
Protein (g)
0.00
Fat (g)
42.20
Fat (of which saturates)(g)
29.50
Carbohydrate (g)
2.00
Carbohydrate (of which sugars)(g)
2.00
Sodium (mg)
0.00

Ingredients

Water, Vegetable Fats (Palm Based) (Hydrogenated), Sugar, Permitted Emulsifier (E475)

Packaging

Code
Size
Type
Palletisation
1111
20 KG
Pail