Baktem Red

Storage

Storage

Store below 25°C in clean, dry conditions and protected from direct sunlight.

Shelf Life

Shelf Life

365 days

Type

Type

Carton

Allergens

Allergens

Contains gluten and soy, May be present due to shared equipment: Milk

Finished Product

Finished Product

Croissant, Danish

Ingredients

Group 1
Ingredient
KG
Bakers Flour
2.000
Bakels Instant Active Dried Yeast
0.040
Baktem Red
0.200
Sugar
0.200
Water (Variable)
1.000
Total Weight: 3.440
Group 2
Ingredient
KG
Cake Margarine or Butter
1.100
Total Weight: 1.100

Yield

Best results are obtained by using cold water

Method

CROISSANTS - (Using Baktem Red)
1. Place Group 1 in the mixing bowl and develop the dough with dough hook
2. Rest the dough for approx. 30-40 minutes
3. Roll the dough into a square
4. Form Group 2 into a block
5. Place the block in the middle of the dough square and fold the corners of the dough over the BAKELS CAKE MARGARINE/Butter
6. Give one half turn and rest for 15-20 minutes
7. Give one book turn and rest for 15-20 minutes
8. Give one half turn and rest for 15-20 minutes
9. Whilst resting the dough between turns, keep covered with a plastic sheet or damp cloth
10. Roll dough out to required thickness
11. Cut into croissant triangles
12. Proof in final prover at approx 40-45°C, 75-80% humidity
13. Bake at 220°C

Usage

Usage Rate 20%

Nutritional Information

Type
Value
Energy (kJ)
2220
Protein (g)
3.8
Fat- Total g
37.3
Fat - Saturated g
14.9
Carbohydrate (g)
44.8
Carbohydrate-Sugars g
38.8
Dietary Fibre g
1.3
Sodium mg
3440

Ingredients

Sugar, Animal Fat, Vegetable Oil, Antioxidant (307), Soy Flour, Iodised Salt, Wheat flour (thiamine. Folate), Mineral s (170, 341), Emulsifiers (472e, 341), Vegetable Fat, Antioxidant (300), Enzyme (1100), Raising agent (920)

Packaging

Code
Size
Type
Palletisation
172001
15 KG

Ingredients

Group 1
Ingredient
KG
Bakers Flour
2.000
Bakels Instant Active Dried Yeast
0.040
Baktem Red
0.200
Sugar
0.200
Water (Variable)
1.000
Total Weight: 3.440
Group 2
Ingredient
KG
Cake Margarine or Butter
1.100
Total Weight: 1.100

Yield

Best results are obtained by using cold water

Method

CROISSANTS - (Using Baktem Red)
1. Place Group 1 in the mixing bowl and develop the dough with dough hook
2. Rest the dough for approx. 30-40 minutes
3. Roll the dough into a square
4. Form Group 2 into a block
5. Place the block in the middle of the dough square and fold the corners of the dough over the BAKELS CAKE MARGARINE/Butter
6. Give one half turn and rest for 15-20 minutes
7. Give one book turn and rest for 15-20 minutes
8. Give one half turn and rest for 15-20 minutes
9. Whilst resting the dough between turns, keep covered with a plastic sheet or damp cloth
10. Roll dough out to required thickness
11. Cut into croissant triangles
12. Proof in final prover at approx 40-45°C, 75-80% humidity
13. Bake at 220°C

Usage

Usage Rate 20%

Nutritional Information

Type
Value
Energy (kJ)
2220
Protein (g)
3.8
Fat- Total g
37.3
Fat - Saturated g
14.9
Carbohydrate (g)
44.8
Carbohydrate-Sugars g
38.8
Dietary Fibre g
1.3
Sodium mg
3440

Ingredients

Sugar, Animal Fat, Vegetable Oil, Antioxidant (307), Soy Flour, Iodised Salt, Wheat flour (thiamine. Folate), Mineral s (170, 341), Emulsifiers (472e, 341), Vegetable Fat, Antioxidant (300), Enzyme (1100), Raising agent (920)

Packaging

Code
Size
Type
Palletisation
172001
15 KG