Jogga 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

Ingredients

Group 1
Ingredient
KG
Water
1.300
Jogga Bread
0.500
Dry yeast
0.020
Wheat flour
1.200
Total Group: 1
Total Weight: 3.020

Method

Mix ingredients to pliable dough. Normal processing times.

Dough temp: 26-28 °C
Starting temp: 240 °C
Resting time: 20 min
Steam approx: 20 sec
Proving time: 37 °Capprox 50 min
Oven temp: 210 °C
Baking time: 550 gr approx 25 min

Ingredients

Wheat Bran, Malted Wheat Flakes, Wheat Gluten, Rye Flour, Wheat Flour, Salt, Malt Flour (Barley), Dextrose, Diacetyltartaric Acid Esters of Mono and Diglycerides (E472e), Sugar

Packaging

Code
Size
Type
Palletisation
3990-0088
20 kg
Bag

Ingredients

Group 1
Ingredient
KG
Water
1.300
Jogga Bread
0.500
Dry yeast
0.020
Wheat flour
1.200
Total Group: 1
Total Weight: 3.020

Method

Mix ingredients to pliable dough. Normal processing times.

Dough temp: 26-28 °C
Starting temp: 240 °C
Resting time: 20 min
Steam approx: 20 sec
Proving time: 37 °Capprox 50 min
Oven temp: 210 °C
Baking time: 550 gr approx 25 min

Ingredients

Wheat Bran, Malted Wheat Flakes, Wheat Gluten, Rye Flour, Wheat Flour, Salt, Malt Flour (Barley), Dextrose, Diacetyltartaric Acid Esters of Mono and Diglycerides (E472e), Sugar

Packaging

Code
Size
Type
Palletisation
3990-0088
20 kg
Bag

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