Slicex

Storage

Storage

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

Shelf Life

Shelf Life

252 days

Type

Type

Carton

Allergens

Allergens

Soy, Soy Products

Ingredients

Group 1
Ingredient
KG
Pau Flour
25.000
Chilled Water
10.000
Sugar
4.500
HERCULES BAKING POWDER (DOUBLE ACTING)
0.250
LECITEM PUMPABLE-S
0.250
BAKELS INSTANT ACTIVE DRIED YEAST
0.250
Total Weight: 40.250
Group 2
Ingredient
KG
SLICEX
0.500
BACOM A100
0.125
Total Weight: 0.625

Method

1. Place Group 1 ingredients in mixing for 8 minutes, add Group 2 and develop into a well develop dough.
2. Allow dough to rest for 40-60 minutes,scale dough into 60 g each.
3. Steam for approximate 10-15 minutes.

Usage

Bread 2-4%
Small goods 2-5%

Nutritional Information

Type
Value
Energy (Kcal)
359
Energy (kJ)
1500
Protein (g)
0
Fat (g)
40.7
Fat (of which saturates)(g)
28.6
Carbohydrate (g)
1.9
Carbohydrate (of which sugars)(g)
1.9
Sodium (mg)
0

Ingredients

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

Packaging

Code
Size
Type
Palletisation
1121
20 KG
Carton

Ingredients

Group 1
Ingredient
KG
Pau Flour
25.000
Chilled Water
10.000
Sugar
4.500
HERCULES BAKING POWDER (DOUBLE ACTING)
0.250
LECITEM PUMPABLE-S
0.250
BAKELS INSTANT ACTIVE DRIED YEAST
0.250
Total Weight: 40.250
Group 2
Ingredient
KG
SLICEX
0.500
BACOM A100
0.125
Total Weight: 0.625

Method

1. Place Group 1 ingredients in mixing for 8 minutes, add Group 2 and develop into a well develop dough.
2. Allow dough to rest for 40-60 minutes,scale dough into 60 g each.
3. Steam for approximate 10-15 minutes.

Usage

Bread 2-4%
Small goods 2-5%

Nutritional Information

Type
Value
Energy (Kcal)
359
Energy (kJ)
1500
Protein (g)
0
Fat (g)
40.7
Fat (of which saturates)(g)
28.6
Carbohydrate (g)
1.9
Carbohydrate (of which sugars)(g)
1.9
Sodium (mg)
0

Ingredients

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

Packaging

Code
Size
Type
Palletisation
1121
20 KG
Carton