ALLEN® ALLEN'S BEST BREAD MIX WHITE

#10963

Bread mix used to create soft, light White bread. Easy to use, only requires the addition of water and yeast; and only takes 2 hours to make from start to finish. Packaged in 30 lb bag.

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Ingredients
ENRICHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, SOYBEAN OIL, SALT, POWDERED WHEY (A MILK DERIVATIVE), CONTAINS LESS THAN 2% OF THE FOLLOWING: POTATO FLOUR, CORN FLOUR, DISTILLED MONOGLYCERIDES, MONOCALCIUM PHOSPHATE, ASCORBIC ACID, L-CYSTEINE HYDROCHLORIDE, ENZYME, WHEAT STARCH.
More Specifications
GTIN:
00750903109637
Kosher Certification:
NOT CERTIFIED
Kosher Status:
NO SYMBOL (KOSHER)
Case Count:
1
Master Pack:
CASE
Net Case Weight:
30 Lb.
Gross Case Weight:
30.6 Lb.
Case Cube:
0.926
Serving Size:
40 grams of mix
Case Dimensions:
25 IN L x 16 IN W x 4 IN H
Pallet Pattern:
5 Ti x 17 Hi
(85 Cases/Pallet)
Master Unit Size:
30 LB
Nutrition Facts
Nutrition Facts
340 Servings Per Container
Serving Size 40 grams of mix
Amount Per Serving
Calories 150
Calories from Fat 15
% Daily Value*
3%
Total Fat 2g
0%
Saturated Fat 0g
Trans Fat 0g
0%
Cholesterol 0mg
15%
Sodium 370mg
9%
Total Carbohydrate 28g
4%
Dietary Fiber 1g
Sugars 2g
9%
Protein 4g
0%
Vitamin A
4%
Vitamin C
15%
Iron
2%
Calcium
25%
Thiamin
15%
Riboflavin
15%
Niacin
0%
Folate
100G Nutrition Facts
100g Nutrition Facts
364.82
Calories
42.544
Calories From Fat
8.244
Calories From Saturated Fat
10.632G
Protein
69.937G
Carbohydrates
5.625G
Sugars
0G
Sugar Alcohol
11.662G
Water
4.727 G
Fat
0.916 G
Saturates
0.019 G
Trans Fat
0.508 MG
Cholesterol
2.203G
Fiber
Minerals
3.041 G
Ash
51.731 MG
Calcium
5.915 MG
Iron
920.656 MG
Sodium
0.849 MG
Thiamin
0.539 MG
Riboflavin
7.021 MG
Niacin
6.445 IU
Vitamin A
5.289 MG
Vitamin C
0 MCG
Folic Acid
156.32 MG
Potassium
Tips & Handling
THESE INSTRUCTIONS ARE ONLY A GUIDE; CHANGES MAY BE NECESSARY TO MEET LOCAL SHOP CONDITIONS. WHITE BREAD MIX 30 LB WATER 2 GALLONS INSTANT DRY YEAST 5 1/2 OZ OR *COMPRESSED YEAST 1 LB 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 6 TO 8 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 & 2. 4 SPEED MACHINE: USE SPEEDS 2 & 3. DOUGH TEMPERATURE: 84 F. FERMENTATION: ALLOW DOUGH TO FERMENT IN COVERED BOWL FOR 20 TO 30 MINUTES. BENCH TIME: DOUGH IS THEN SCALED, ROUNDED UP, AND GIVEN 10 TO 15 MINUTES RELAXATION TIME. MAKE UP: MOLD INTO DESIRED SHAPE AND PLACE IN PAN. PROOF: 3/4 PROOF (45 - 55 MINUTES) WITH JUST ENOUGH MOISTURE TO PREVENT CRUSTING. BAKE: 390 F - 400 F FOR 25 TO 30 MINUTES. STORE IN A DRY PLACE
Storage
  • Frozen: 210 DAYS
  • Refrigerated: 0 DAYS
  • Ambient: 210 DAYS
Allergens
CONTAINS: MILK, WHEAT MANUFACTURED ON SHARED EQUIPMENT WITH TREE NUTS, EGGS, SOY

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