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
Energy (kJ)
1560
Protein (g)
0
Fat (g)
42.2
Fat (of which saturates)(g)
29.5
Carbohydrate (g)
2
Carbohydrate (of which sugars)(g)
2
Sodium (mg)
0

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
Energy (kJ)
1560
Protein (g)
0
Fat (g)
42.2
Fat (of which saturates)(g)
29.5
Carbohydrate (g)
2
Carbohydrate (of which sugars)(g)
2
Sodium (mg)
0

Ingredients

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

Packaging

Code
Size
Type
Palletisation
1111
20 KG
Pail