€23.25
A complete blend that makes a general purpose white bread dough and gives a lovely high volume to baked breads and rolls. Just add water and yeast. Perfect for tin and oven bottom yeasted bread, batch bread rolls, sticks and batons. No added sugar.
Ingredient Declaration: Fortified Wheatflour (Calcium, Iron, Niacin, Thiamin), Salt, Improver {Wheat gluten, Emulsifier: E472e (rapeseed)}, Flour Treatment Agent: Ascorbic Acid (E300), Enzyme: glucose oxidase.
Allergen information: Contains wheat and gluten (wheat). Made in a facility that handles other products containing soya, milk, and egg.
Suitable for Vegetarians: Yes
Suitable for Vegans: Yes
| Weight | 12.5 kg |
|---|---|
| Packaging | 12.5kg |
| Nutritional Information | Typical values per 100g of the product supplied by Kells Energy: 359kcal / 1504kj Fat: 1.4g (of which saturates): 0.3g Carbohydrate: 72.8g (of which sugars): 1.4g Fibre: 3.0g Protein: 12.5g Salt: 1.46g |
| Suggested Recipe | Mix: 1000g Water: 600–650g Yeast: 35g Suggested Method: 1. Place mix in a spiral mixer and add water and yeast. 2. Mix for two minutes on slow speed and ten minutes on fast speed. 3. Dough temperature after mixing should be 25–27°C. 4. Scale at 400 grams onto a baking tray (makes 3/4 loaves). 5. Prove for approximately 45 minutes until dough volume has doubled. 6. Sieve a small amount of flour onto each loaf as a dusting. 7. Score top of each loaf diagonally with approx. 6 slashes on each. 8. Bake for 20–25 minutes at 230°C. |
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