SOUR DOUGH BREAD DOUGH

PATE A PAIN AIGRE

#21187

A distinctively sour tangy bread. Proof-and-bake format.

Pain acidulé au goût particulièrement aigre. Format Apprêt et cuisson.

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Ingredients
Ingredients: Enriched unbleached wheat flour, Water, Yeast, Soyabean oil, Salt, Sugars (glucose-fructose), Corn flour, Citric acid, Sodium stearo yl-2-lactylate, Lactic acid, Acetylated tartaric acid esters of mono and diglycerides, Acetic acid, Calcium sulphate, Calcium lactate, Ascorbic acid, Enzymes (amylase, pentosanase, glucose oxidase).
Ingredients : Farine de ble enrichie non-blanchie, Eau, Levure, Huile de soya, Sel, Sucres (glucose-fructose), Farine de maïs, Acide citrique, Ste aroyl-2-lactylate de sodium, Acide lactique, Esters tartriques des mono et diglycerides acetyles, Acide acetique, Sulfate de calcium, Lactate de calcium, Acide ascorbique, Enzyme (amylase, pentosanase, glucose oxydase).
More Specifications
GTIN:
00057592211871
Kosher Certification:
KOF-K
Kosher Status:
PARVE
Case Count:
24
Master Pack:
CASE
Net Case Weight:
13.336 KG
Gross Case Weight:
14.125 KG
Case Cube:
0.032
Serving Size:
1/9 LOAF (51 G)
Case Dimensions:
44.77 CM L x 33.66 CM W x 20.96 CM H
Pallet Pattern:
8 Ti x 7 Hi (56 Cases/Pallet)
Master Unit Size:
19.6 OZ
Nutrition Facts
21187 standard nutritional panel 21187 standard nutritional panel
100G Nutrition Facts
21187 hundred gram nutritional panel 21187 hundred gram nutritional panel
Tips & Handling
OVEN TEMPERATURE: CONVENTIONAL: 375°F - 400°F (190°C - 205°C) CONVECTION: 350°F (175°C) 1. PLACE FROZEN DOUGH ON A LINED SHEET PAN AND COVER WITH SILICONE PAPER. 2. MOLD INTO LOAVES AND PLACE 3 ON A PAN SEAM SIDE DOWN. GIVE 20 - 30 MINUTES FLOOR TIME. 3. PROOF UNTIL 1 1/2 TIMES ITS SIZE. 4. SLIT EACH LOAF WITH 4 CUTS WIDTHWISE AROUND 1/2" (1.25 CM) DEEP. 5. PLACE STEAM IN OVEN. PLACE BREAD IN OVEN AND STEAM AGAIN. 6. BAKE TO A MEDIUM GOLDEN COLOR.
MODE D'EMPLOI: TEMPERATURE DU FOUR: CONVENTIONNEL: 375°F A 400 F (190°C A 205°C) A CONVECTION: 350°F (175°C) 1. PLACER LA PATE SURGELEE SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. 2. FACONNER LE PAIN ET PLACER 3 PAINS DANS UN MOULE, LE JOINT VERS LE BAS. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER LES PAINS JUSQU'A CE QU'ILS AIENT ATTEINT UNE FOIS ET DEMI LEURVOLUME ORIGINAL. 4. PRATIQUER QUATRE (4) INCISIONS D'UNE PROFONDEUR DE 1/2" (1,25 CM) SUR LA LARGEUR DE CHACUN DES PAINS. 5. INJECTER DE LA VAPEUR DANS LE FOUR. PLACER LES PAINS AU FOUR ET INJECTER DE NOUVEAU DE LA VAPEUR. 6. CUIRE JUSQU'A CE QU'ILS SOIENT MOYENNEMENT DORES.
Storage
  • Shelf Life From Manufacture: 150 DAYS
  • Storage Method: Keep Frozen
  • Storage Method: Garder congelé
  • Shelf Life Refrigerated, Prepared: 0 DAYS
  • Shelf Life Ambient, Prepared: 0 DAYS
  • Shelf Life Refrigerated, Thawed: N/A
  • Shelf Life Ambient, Thawed: N/A
Allergens
Contains: Wheat May contain milk, soya and eggs
Contient : Ble Peut contenir lait, soya et oeufs