MIDDLETON FOODS BREAD & ROLL MIX 1x3.5kg 50% WHITE & 50% WHOLEMEAL FLOUR
Delivery: £8.99 £7.99
Collection: £7.99 £6.99
A light soft textured bread pre mix. Suitable for Bread Rolls &Tin Loafs * Yeast included
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Wholemeal WHEAT Flour (46%), WHEAT Flour (WHEAT, Calcium, Iron, Niacin, Thiamin) (46%), Dried Yeast, SOYA Flour, Rapeseed Oil, Salt, Dextrose, Antioxidant (Ascorbic Acid).
Colour/Appearance: Off white, free flowing powder with visual flecks of bran
Texture: Powder
Flavour: Flour, yeast
Before cooking: Off white, free flowing powder with visual flecks of bran.
After Cooking: A soft white/wholemeal bread with light soft texture.
For Allergy Advice, including cereals containing Gluten, please see ingredients in ‘bold’ and UPPERCASE in the Ingredient Listing above.
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Present in Formulation |
Present on Line |
Present on Site |
Risk of Cross Contamination |
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Cereals containing Gluten (Wheat, Rye, Barley, Spelt, Oats, Kamut or their hybrid strains) and products thereof |
Yes |
Yes |
Yes |
Present in product |
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Wheat and products thereof |
Yes |
Yes |
Yes |
Present in product |
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Rye and products thereof |
No |
No |
No |
No |
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Barley and products thereof |
No |
No |
Yes |
No |
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Spelt and products thereof |
No |
No |
No |
No |
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Oats and products thereof |
No |
No |
Yes |
No |
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Kamut and products thereof |
No |
No |
No |
No |
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Crustaceans and products thereof |
No |
No |
No |
No |
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Molluscs and products thereof |
No |
No |
No |
No |
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Eggs and products thereof |
No |
No |
Yes |
No |
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Fish and products thereof |
No |
No |
No |
No |
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Peanuts and products thereof |
No |
No |
No |
No |
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Soybeans and products thereof |
Yes |
Yes |
Yes |
Present in product |
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Milk and Milk products thereof (including Lactose) |
No |
No |
Yes |
No |
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Nuts (Almonds, Hazelnut, walnut, Cashew, Pecan Nut, Brazil Nut, Pistachio Nut, Macadamia Nut and Queensland Nut) and products thereof |
No |
No |
No |
No |
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Celery and products thereof |
No |
No |
Yes |
No |
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Mustard and products thereof |
No |
No |
Yes |
No |
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Sesame Seeds and products thereof |
No |
No |
No |
No |
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Lupin and products thereof |
No |
No |
No |
No |
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Sulphur Dioxide and Sulphites (E220-E228) at concentrates of more than 10 mg/kg or 10 mg/litre expressed as SO2 |
No |
No |
Yes |
No |
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GM Labelling Required |
No |
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|
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Suitable for Vegetarians |
Yes |
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|
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Suitable for Vegans |
Yes |
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Suitable for Coeliacs |
No |
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Nutritional Information |
Per 100g as sold |
Per 56g as consumed |
|
Energy kJ |
1526 |
517 |
|
Energy kcal |
360 |
122 |
|
Fat (g) |
3.2 |
1.1 |
|
Of which saturates (g) |
0.5 |
0.2 |
|
Carbohydrate (g) |
71 |
24 |
|
Of which sugars (g) |
1.9 |
0.6 |
|
Fibre (g) |
6.9 |
2.4 |
|
Protein (g) |
12.1 |
4.1 |
|
Salt (g) |
0.8 |
0.3 |
Unopened: 6 Months from Date of Manufacture. Clearly marked with “Best Before” date.
Opened: Shelf Life - 1 month from the date of opening, re seal tightly
Storage Conditions: Store in clean and dry conditions (<20 OC)
Mixing Instructions
1. Place dry mix into a mixing bowl and blend with the required amount of water using a dough hook on slow speed for 2 minutes.
2. Mix for a further 6 minutes on medium speed.
3. Rest the dough for 10 minutes covered with a clean damp tea towel.
4. Scale down into loaves or rolls as required.
5. Place the loaves / rolls into a tin or onto a baking tray (allow space in between as the rolls will double in size).
6. Cover with a damp tea towel and put in a warm place to prove for 35 – 45 minutes until the dough doubles in size.
7. Bake in a pre- heated oven: Loaves at 220°C / 450°F / Gas Mark 7 for 25 – 30 minutes, Rolls for 15 – 20 minutes.
Middleton Tip: The water yield will vary due to natural variation of the flour in the mix. Use 630ml then add more water up to 670ml until the dough is the correct texture. It should be soft and slightly wet, but not sticky.
Handle in accordance with good occupational hygiene and safety practices. Avoid contact with skin and eyes. Avoid contact with skin and eyes. Avoid unnecessary breathing in of dust. Reduce exposure to dust (see Section 7, Handling and storage).
Segregate dusty processes to prevent exposure of employees not involved in handling dusty ingredients.
Change work practices to minimise the generation of airborne dust, for instance:
• Improve care and attention to the prevention of spillages, especially around roll and pastry plants, sieves and mixers;
• Avoid damage to packaging to prevent leaks.
• Minimise the creation of airborne dust when folding/disposing of empty bags – eg: roll bag up from the bottom whilst tipping.
• Minimise the use of compressed air lines for cleaning. When an air jet is unavoidable, a combined air jet/vacuum device should be used.
• Use vacuum cleaners for general cleaning. When shovels have to be used for larger volumes respiratory protective equipment should she worn. Brushing should be eliminated.
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