ALLEN® BREAD BASE ENGLISH MUFFIN (1 TO 1)

#10765

Bread base used for making breakfast bread, with slightly yeasty flavor and large cell structure. Ratio of flour to base is 1 to 1. Packaged in 50 lb bag.

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Ingredients
ENRICHED BLEACHED WHEAT FLOUR (FLOUR, MALTED BARELY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, WHEAT GLUTEN, CORN FLOUR, SALT, POWDERED WHEY (A MILK DERIVATIVE), CONTAINS LESS THAN 2% OF THE FOLLOWING: CORNSTARCH, TO PRESERVE FRESHNESS (CALCIUM PROPIONATE), LACTIC ACID, ACETIC ACID, MONOCALCIUM PHOSPHATE, ASCORBIC ACID, YEAST, ENZYME, WHEAT STARCH.
More Specifications
GTIN:
00750903107657
Kosher Status:
NO SYMBOL (KOSHER)
Case Count:
1
Master Pack:
CASE
Net Case Weight:
50 Lb.
Gross Case Weight:
50.8 Lb.
Case Cube:
1.074
Serving Size:
40 grams mix
Case Dimensions:
29 IN L x 16 IN W x 4 IN H
Pallet Pattern:
5 Ti x 10 Hi
(50 Cases/Pallet)
Master Unit Size:
50 LB
Nutrition Facts
Nutrition Facts
756 Servings Per Container
Serving Size 40 grams mix
Amount Per Serving
Calories
100
% Daily Value*
0 %
Total Fat 0g
0%
Saturated Fat 0g
Trans Fat 0g
0%
Cholesterol 0mg
16%
Sodium 370mg
8%
Total Carbohydrate 21g
2%
Dietary Fiber 1g
Total Sugars 3g
5%
Includes 2g Added Sugars
7%
Protein 4g
0%
Vitamin D 0mcg
6%
Calcium 70mg
8%
Iron 1.5mg
0%
Potassium 30mg
15%
Thiamin
10%
Riboflavin
8%
Niacin
0%
Folate
The % Daily Value (dv) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
100G Nutrition Facts
100g Nutrition Facts
343.703
Calories
13.981
Calories From Fat
2.595
Calories From Saturated Fat
12.332 G
Protein
70.391 G
Carbohydrates
10.568 G
Sugars
Includes 2G Added Sugars
0 G
Sugar Alcohol
10.662 G
Water
1.554 G
Fat
0.288 G
Saturates
0.004 G
Trans Fat
0.831 MG
Cholesterol
1.972 G
Fiber
Minerals
5.061 G
Ash
226.435 MG
Calcium
5.108 MG
Iron
1249.92 MG
Sodium
Minerals
0.663 MG
Thiamin
0.405 MG
Riboflavin
5.453 MG
Niacin
11.051 IU
Vitamin A
0.017 MG
Vitamin C
0 MCG
Vitamin D
0.152 MCG
Folic Acid
89.012 MG
Potassium
Tips & Handling
THESE INSTRUCTIONS ARE ONLY A GUIDE; CHANGES MAY BE NECESSARY TO MEET LOCAL SHOP CONDITIONS. LARGE BATCH SMALL BATCH BREAD FLOUR 50 LB 7 LB 4 OZ ENGLISH MUFFIN BREAD BASE 50 LB 7 LB 4 OZ WATER (VARIABLE) 57 TO 60 LB 8 LB 5 OZ (1 GALLON) INSTANT DRY YEAST 1 LB 10 3 4 OZ 4 OZ OR *COMPRESSED YEAST 5 LB 12 OZ MIX: ADD WATER AND DRY INGREDIENTS INTO THE BOWL AND MIX 1 MINUTE IN LOW SPEED. THEN ADD INSTANT DRY YEAST AND MIX FOR ANOTHER MINUTE IN LOW SPEED. THEN CONTINUE MIXING IN MEDIUM SPEED FOR 3-4 MINUTES. *WHEN USING COMPRESSED YEAST, ADD YEAST WITH THE DRY MIX AT THE START OF MIXING. ALSO NOTE: WATER CAN BE VARIABLE DUE TO SHOP CONDITIONS. FOR: 3 SPEED MACHINE: USE SPEEDS 1 AND 2. 4 SPEED MACHINE: USE SPEEDS 2 AND 3. DOUGH TEMPERATURE: 90 F (THIS WILL GIVE A MORE OPEN GRAIN CHARACTERISTIC OF AN ENGLISH MUFFIN). FLOOR TIME: TAKE DOUGH FROM MIXER AND GIVE 10 MINUTES FLOOR TIME. MAKE UP: SCALE DOUGH PIECES AND PLACE IN PANS. (THIS WILL GIVE A COARSER GRAIN THAN WHEN MOLDED). PROOF: 3/4 PROOF WITH JUST ENOUGH MOISTURE TO PREVENT CRUSTING. BAKE TEMPERATURE: 400 F. BAKE TIME: APPROXIMATELY 30 - 35 MINUTES. STORE IN A COOL DRY PLACE.
Storage
  • Frozen: 210 DAYS
  • Refrigerated: 0 DAYS
  • Ambient: 210 DAYS
Allergens
CONTAINS: MILK, WHEAT MANUFACTURED ON SHARED EQUIPMENT WITH TREE NUTS, EGGS AND SOY

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