- Just add water
- No added preservatives
- Suitable for vegetarians
For inspirational recipes and serving suggestions, visit www.premierfoodservice.co.uk
Product Marketing
FSA 2017 Compliant*
*Based on Government salt targets 2017 (as per 100g as per make-up instructions)
Brand Marketing
Inspiring Caterers for over 150 years
Ingredients
Wheat Flour (with added Calcium, Iron, Niacin, Thiamin), Sugar, Vegetable Oils (Palm, Rapeseed), Dried Yeast, Wheat Fibre, Salt, Calcium Carbonate, Wheat Flour, Emulsifiers (E472e, E491), Flour Treatment Agents (E300, Alpha Amylase, Amyloglucosidase, Glucose Oxidase, Hemicellulase)
Nutritional Information
| Per 100g as sold | Per 100g as per make-up instructions |
|---|
| Energy | 1600kJ | 1076kJ |
|---|
| 379kcal | 255kcal |
|---|
| Fat | 5.1g | 3.4g |
|---|
| of which saturates | 1.8g | 1.2g |
|---|
| Carbohydrate | 66.7g | 44.9g |
|---|
| of which sugars | 13.1g | 8.8g |
|---|
| Fibre | 5.4g | 3.6g |
|---|
| Protein | 13.8g | 9.3g |
|---|
| Salt | 0.90g | 0.61g* |
|---|
| *Based on Government salt targets 2017 (as per 100g as per make-up instructions) |
|---|
Additional Information
- May Contain Eggs
- May Contain Milk
- Contains Wheat
- May Contain Soya
- Recycling Info: Mixed Material - Not Currently Recycled Bag
- Pack Type: Bag - Paper
Preparation and Usage
Yield Guide
Dry mix: 1kg, Approx water: 650ml, Approx portions (rolls) 57g (2oz): 28
Dry mix: Whole Bag 3.5kg, Approx water: 2.25L, Approx portions (rolls) 57g (2oz): 100
Dry mix: 1lb, Approx water: 10 floz, Approx portions (rolls) 57g (2oz): 13
Dry mix: Whole Bag 7lb 11oz, Approx water: 4 pts, Approx portions (rolls) 57g (2oz): 100
For over 150 years McDougalls has inspired caterers and we pride ourselves on offering practical advice and delicious recipes. Of course you could simplify our method, but to get the very best results, here are our make-up instructions.
Make-up instructions
1. Place the McDougalIs Soft Bap Mix into a bowl fitted with a dough hook attachment.
2. Blend in the correct amount of warm (30°C/86°F) water. Using a dough hook mix on a Slow speed for 1 minute. Continue to mix for 7 minutes on Medium speed ensuring the dough is kneaded and stretched thoroughly during mixing. Weigh and cut into 57g (2oz) portions.
3. Form portions into bap shape. Place dough on a greased baking tray. Leave to prove in a warm place until the dough has risen and doubled in size (see notes, hints and tips). Bake rolls for 10-15 minutes in a preheated oven at 220°C/425°F/Gas Mark 7. For fan-assisted ovens bake at 200°C/400°F/Gas Mark 6.
McDougalls range of flour-based mixes caters for all your sweet & savoury needs.
Useful hints and tips...
Ensure all your bread rolls are the same size, roll the dough into a log, cut even size pieces and roll into balls.
Proving time can vary, always prove in a warm place and keep covered. Dough is ready when doubled in size (approx 25-35 minutes).
To decorate, top with a mixture of seeds or dust with flour.
For doughnuts, prove on an oiled tray, then carefully place into hot oil (180°C/350°F), until golden brown, turning occasionally and roll in caster sugar.
Made up product is best consumed within 2 days.
For best results once opened, keep bag tightly closed and use within 2 months.
Makes 100 x 57g rolls
Storage
Store in a cool dry place. Keep bag tightly closed after part use.
Best before end: see back of pack.
Manufacturer’s Address
Freepost Premier Foods.
