Overview
A fat concentrate that produces both burger and sweet buns with excellent colour, texture, colour and volume. Improved consistency due to dough tolerance, and excellent fresh-keeping and short-eating qualities.
Hamburger Mix
Storage
Store below 25°C in clean, dry conditions and protected from direct sunlight.
Shelf Life
365 days
Type
Carton
Allergens
Contains: wheat, gluten, soy, May be present due to shared equipment: milk, sulphites
Ingredients
Group 1
Ingredient
KG
Bakers Flour
25.000
Hamburger Mix
3.750
Salt
0.500
Dobrim 500
0.250
Bakels Instant Active Dried Yeast
0.425
Dry gluten
0.375
Full Cream Milk Powder
1.250
Water (Variable)
14.000
Total Weight: 45.550
Method
Hamburger Buns and Soft Rolls
1. Develop dough well in the machine.
2. Finished Dough Temperature 29°C.
3. Allow dough to recover 10−15 minutes. Divide and mould.
4. Prove and bake at 200°C.
Notes: If flour has a requirement for a reducing agent, use RAPBRIM at recommended level.
Dry gluten optional depending on flour strength.
Adjust yeast to suit final proof.
This recipe is based on HAMBURGER MIX at 15%.
When using compressed yeast use 1.275kg (3 times that of Instant Active Dried Yeast).
Usage
Hamburger Buns: 10 - 20%
Sweet fermented goods: 8 - 16%
Nutritional Information
Type
Value
Energy (Kcal)
2,380.00
Protein (g)
5.00
Fat- Total g
37.20
Fat - Saturated g
14.80
Carbohydrate (g)
53.40
Carbohydrate (of which sugars)(g)
41.10
Dietary Fibre g
1.70
Sodium mg
6.00
Ingredients
Sugar, Animal Fat, Vegetable Oil (antioxidant (307)), Wheat flour (thiamine, folate), Soy Flour, Emulsifier (471), Antioxidant (320)
Packaging
Code
Size
Type
Palletisation
175001
15 KG
Carton
Additional Information
Product Information:
Excellent texture, colour and volume.
Also produces excellent sweet fermented goods.
Consistency is greatly improved due to improved dough tolerance.
Excellent fresh keeping qualities and buns have "short eating" qualities.
Economical to use with usage rates of:
Hamburger buns: 10 - 20%
Sweet fermented goods: 8 - 16%
Ingredients
Group 1
Ingredient
KG
Bakers Flour
25.000
Hamburger Mix
3.750
Salt
0.500
Dobrim 500
0.250
Bakels Instant Active Dried Yeast
0.425
Dry gluten
0.375
Full Cream Milk Powder
1.250
Water (Variable)
14.000
Total Weight: 45.550
Method
Hamburger Buns and Soft Rolls
1. Develop dough well in the machine.
2. Finished Dough Temperature 29°C.
3. Allow dough to recover 10−15 minutes. Divide and mould.
4. Prove and bake at 200°C.
Notes: If flour has a requirement for a reducing agent, use RAPBRIM at recommended level.
Dry gluten optional depending on flour strength.
Adjust yeast to suit final proof.
This recipe is based on HAMBURGER MIX at 15%.
When using compressed yeast use 1.275kg (3 times that of Instant Active Dried Yeast).
Usage
Hamburger Buns: 10 - 20%
Sweet fermented goods: 8 - 16%
Nutritional Information
Type
Value
Energy (Kcal)
2,380.00
Protein (g)
5.00
Fat- Total g
37.20
Fat - Saturated g
14.80
Carbohydrate (g)
53.40
Carbohydrate (of which sugars)(g)
41.10
Dietary Fibre g
1.70
Sodium mg
6.00
Ingredients
Sugar, Animal Fat, Vegetable Oil (antioxidant (307)), Wheat flour (thiamine, folate), Soy Flour, Emulsifier (471), Antioxidant (320)
Packaging
Code
Size
Type
Palletisation
175001
15 KG
Carton
Additional Information
Product Information:
Excellent texture, colour and volume.
Also produces excellent sweet fermented goods.
Consistency is greatly improved due to improved dough tolerance.
Excellent fresh keeping qualities and buns have "short eating" qualities.
Economical to use with usage rates of:
Hamburger buns: 10 - 20%
Sweet fermented goods: 8 - 16%
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