BMX Bread Base

Storage

Storage

Dry conditions, room temperature up to 25°C, relative humidity max 65%.

Shelf Life

Shelf Life

240 days

Type

Type

Powder

Allergens

Allergens

Gluten (wheat, rye)

Ingredients

Group 1
Ingredient
KG
Water
1.060
BMX
0.500
Dry yeast
0.030
Wheat flour
1.200
Total Weight: 2.790

Method

Mix the ingredients into a elastic dough.

Dough temp: 26-28 °C
Resting time: 10 min
Proving time: 37 °C approx 45 min.
Oven temp: 200 °C
Baking time approx:: 25 min.

Usage

See recipe.

Nutritional Information

Type
Value
Energy (kJ)
1,600.00
Energy (kcal)
380.00
Fat (g)
15.00
Carbohydrate (g)
39.00
of which saccharides (g)
8.50
Protein (g)
12.00
Sodium (g)
2.00
Salt (g)
5.09

Ingredients

linseed, WHEAT flour, hulled millet, cut RYE kernels, WHEAT flakes, WHEAT fibre, sunflower seed, salt, sugar, vegetable oil (rapeseed), dextrose, WHEAT GLUTEN, diacetyltartaric acid esters of mono and diglycerides (E472e), flour treatment agent ascorbic acid, enzyme

Packaging

Code
Size
Type
Palletisation
392110
20 kg
Bag

Ingredients

Group 1
Ingredient
KG
Water
1.060
BMX
0.500
Dry yeast
0.030
Wheat flour
1.200
Total Weight: 2.790

Method

Mix the ingredients into a elastic dough.

Dough temp: 26-28 °C
Resting time: 10 min
Proving time: 37 °C approx 45 min.
Oven temp: 200 °C
Baking time approx:: 25 min.

Usage

See recipe.

Nutritional Information

Type
Value
Energy (kJ)
1,600.00
Energy (kcal)
380.00
Fat (g)
15.00
Carbohydrate (g)
39.00
of which saccharides (g)
8.50
Protein (g)
12.00
Sodium (g)
2.00
Salt (g)
5.09

Ingredients

linseed, WHEAT flour, hulled millet, cut RYE kernels, WHEAT flakes, WHEAT fibre, sunflower seed, salt, sugar, vegetable oil (rapeseed), dextrose, WHEAT GLUTEN, diacetyltartaric acid esters of mono and diglycerides (E472e), flour treatment agent ascorbic acid, enzyme

Packaging

Code
Size
Type
Palletisation
392110
20 kg
Bag