Ciabatta Concentrate

Storage

Storage

Cool, Dry & Dark Conditions

Shelf Life

Shelf Life

12 Months (365) days

Type

Type

Powder

Allergens

Allergens

Gluten

Ingredient Features

Ingredient Features

Halal, Vegan, Vegetarian

Ingredients

Group 1
Ingredient
KG
Bakels Ciabatta Concentrate
0.250
Bakels Instant Active Yeast
0.025
Flour
2.500
Water
1.750
Total Weight: 4.525
Group 2
Ingredient
KG
Water
0.375
Total Weight: 0.375

Method

1. Add Group 1. ingredients to a spiral mixer and mix at a low speed for 2 minutes.
2. Mix on a medium speed for 8 minutes or until fully developed.
3. Add Group 2. ingredients slowly while mixing on high speed for 8 minutes or until fully developed.
4. Finished dough temperature should be: 30-31°C.
5. Place in a container to recover for 1 hour.
6. Dust generously with flour and tip onto the bench.
7. Scale at 450g and mould loosely, (the floured surface should become the top).
8. Dry proof for approx 20-30mins.
9. Steam for 10 seconds, after 5mins open steam vent.
10. Bake at 220°C for 20mins, reduce heat to 200°C and bake for a further 10 mins.

Nutritional Information

Type
Value
Energy (kcal)
269.00
Energy (kj)
1,127.00
Protein (g)
7.10
Fat (g)
0.70
Saturated (g)
0.10
Carbohydrate (g)
57.50
Sugars (g)
5.60
Dietary Fibre (g)
1.90
Sodium (mg)
10,068.00

Ingredients

Wheat Flour, Salt - Iodised, Sugar, Malt Flour, Flour Improver (300), Dextrose, Enzymes

Packaging

Code
Size
Type
Palletisation
3956-30
5kg
Plastic Bag
3956-51
15kg
Plastic Bag

Ingredients

Group 1
Ingredient
KG
Bakels Ciabatta Concentrate
0.250
Bakels Instant Active Yeast
0.025
Flour
2.500
Water
1.750
Total Weight: 4.525
Group 2
Ingredient
KG
Water
0.375
Total Weight: 0.375

Method

1. Add Group 1. ingredients to a spiral mixer and mix at a low speed for 2 minutes.
2. Mix on a medium speed for 8 minutes or until fully developed.
3. Add Group 2. ingredients slowly while mixing on high speed for 8 minutes or until fully developed.
4. Finished dough temperature should be: 30-31°C.
5. Place in a container to recover for 1 hour.
6. Dust generously with flour and tip onto the bench.
7. Scale at 450g and mould loosely, (the floured surface should become the top).
8. Dry proof for approx 20-30mins.
9. Steam for 10 seconds, after 5mins open steam vent.
10. Bake at 220°C for 20mins, reduce heat to 200°C and bake for a further 10 mins.

Nutritional Information

Type
Value
Energy (kcal)
269.00
Energy (kj)
1,127.00
Protein (g)
7.10
Fat (g)
0.70
Saturated (g)
0.10
Carbohydrate (g)
57.50
Sugars (g)
5.60
Dietary Fibre (g)
1.90
Sodium (mg)
10,068.00

Ingredients

Wheat Flour, Salt - Iodised, Sugar, Malt Flour, Flour Improver (300), Dextrose, Enzymes

Packaging

Code
Size
Type
Palletisation
3956-30
5kg
Plastic Bag
3956-51
15kg
Plastic Bag