Overview
A concentrate for producing Ciabatta in a rational and cost-effective way and at the same time get a tasty, characteristically exciting bread with a full-bodied taste. Can be used with advantage as a base for other breads such as Foccacia.
SOURDOUGH CIABATTA
Storage
Dry and not above 25°C (Max 65% relative humidity)
Shelf Life
365 days
Type
Powder
Allergens
Gluten (Wheat, Barley)
Ingredients
Group Dough
Ingredient
KG
%
Wheat Flour
1.400
100.00
Water
1.250
89.00
Bakels Sourdough Ciabatta
0.140
10.00
Bakels Dry Yeast
0.013
1.00
Total Weight: 2.803
Usage
Look at the recipe
Nutritional Information
Type
Value
Energy (kJ)
1,200.00
Energy (Kcal)
280.00
Fat (g)
1.00
Fat (of which saturates)(g)
0.00
Carbohydrate (g)
58.00
Carbohydrate (of which saccharides) (g)
5.00
Protein (g)
8.00
Sodium (g)
7.00
Salt (g)
18.00
Ingredients
Wheat Flour, Salt, Dried Wheat Sourdough, Sugar, Malted Barley Flour, Antioxidant (E300), Enzyme
Packaging
Code
Size
Type
Palletisation
393711
20 KG
Bag
36x20
Ingredients
Group Dough
Ingredient
KG
%
Wheat Flour
1.400
100.00
Water
1.250
89.00
Bakels Sourdough Ciabatta
0.140
10.00
Bakels Dry Yeast
0.013
1.00
Total Weight: 2.803
Usage
Look at the recipe
Nutritional Information
Type
Value
Energy (kJ)
1,200.00
Energy (Kcal)
280.00
Fat (g)
1.00
Fat (of which saturates)(g)
0.00
Carbohydrate (g)
58.00
Carbohydrate (of which saccharides) (g)
5.00
Protein (g)
8.00
Sodium (g)
7.00
Salt (g)
18.00
Ingredients
Wheat Flour, Salt, Dried Wheat Sourdough, Sugar, Malted Barley Flour, Antioxidant (E300), Enzyme
Packaging
Code
Size
Type
Palletisation
393711
20 KG
Bag
36x20
