Kells Krusty White Bread Mix(12.5kg, 25kg)

(3 customer reviews)

19.5038.25

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.

 

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Description

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 cereals containing gluten (wheat). Made in a facility that handles other cereals containing gluten, soya, milk, egg and sesame.
Suitable for Vegetarians: Yes
Suitable for Vegans: Yes

Additional information

Weight 25 kg
Packaging

12.5kg, 25kg

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.

3 reviews for Kells Krusty White Bread Mix(12.5kg, 25kg)

  1. Andrew McKenna (verified owner)

    Worked well in the bread maker , nice overall crust and open textured loaf with good flavour . Much better result than using strong white flour .

    • Shop Manager

      Hi Andrew, delighted you had good results. Thank you for ordering with Kells.

  2. adrian (verified owner)

    great quality.

    • Shop Manager

      Thanks you Adrian. Keep safe.

  3. Adam C

    I have had great success in making sourdough (no yeast) with this. I use 80% this mix with 15% Wholemeal 5% Rye in a 72ish% hydration makeup. It has good protein content so sourdough using a stretch and fold by hand works really well. The bread is tender, soft but with a crisp, light crustiness. Not hard or overly toothy.

    • Shop Manager

      Hi Adam, Thanks for the feedback. It is helpful for other bakers. A very novel approach using a blend or premix rather than a straight flour, but just goes to show how a baker like myself can never stop learning ! Happy baking from all at the Kells Team.

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