LECITEM UNIVERSAL

Storage

Storage

Cool, dry and dark conditions up to

Shelf Life

Shelf Life

270 days

Allergens

Allergens

Gluten, Soya Products

Ingredients

Group 1
Ingredient
KG
Flour
5.000
Salt
0.100
Lecitem Universal
0.050
Bake Safe (Instant Active) Yeast
0.065
Water (variable)
1.300
TOTAL WEIGHT
6.515
Total Weight: 13.030

Serving Size

100g

Method

No Dough Time.,1. Place Group 1 ingredients in machine bowl and develop thoroughly.,2. Dough temperature 30-31°C.,3. Allow dough to recover for 5-10 minutes.,4. Scale and mould as desired.,5. Prover then bake at 250°C.,Yield 14 loaves scaled at 50g. Note: If using Compressed Yeast, use 200g.

Usage

1% on total cereal weight

Ingredients

Soya Flour, Emulsifiers (481, 472e), Wheat Flour, Free Flow Agent (170), Flour Treatment Agents (300, 920), Enzymes

Packaging

Code
Size
Type
Palletisation
1949-50
12.5 KG
Plastic bag

Ingredients

Group 1
Ingredient
KG
Flour
5.000
Salt
0.100
Lecitem Universal
0.050
Bake Safe (Instant Active) Yeast
0.065
Water (variable)
1.300
TOTAL WEIGHT
6.515
Total Weight: 13.030

Serving Size

100g

Method

No Dough Time.,1. Place Group 1 ingredients in machine bowl and develop thoroughly.,2. Dough temperature 30-31°C.,3. Allow dough to recover for 5-10 minutes.,4. Scale and mould as desired.,5. Prover then bake at 250°C.,Yield 14 loaves scaled at 50g. Note: If using Compressed Yeast, use 200g.

Usage

1% on total cereal weight

Ingredients

Soya Flour, Emulsifiers (481, 472e), Wheat Flour, Free Flow Agent (170), Flour Treatment Agents (300, 920), Enzymes

Packaging

Code
Size
Type
Palletisation
1949-50
12.5 KG
Plastic bag