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)
359.00
Energy (kJ)
1,500.00
Protein (g)
0.00
Fat (g)
40.70
Fat (of which saturates)(g)
28.60
Carbohydrate (g)
1.90
Carbohydrate (of which sugars)(g)
1.90
Sodium (mg)
0.00

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)
359.00
Energy (kJ)
1,500.00
Protein (g)
0.00
Fat (g)
40.70
Fat (of which saturates)(g)
28.60
Carbohydrate (g)
1.90
Carbohydrate (of which sugars)(g)
1.90
Sodium (mg)
0.00

Ingredients

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

Packaging

Code
Size
Type
Palletisation
1121
20 KG
Carton