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Panoplus Corn

Mix for the preparation of corn bread

General information

Product number 01932
Ingredients [allergen]
  • extruded maize grits
  • maize flour
  • sunflower kernels
  • WHEAT gluten
  • WHEAT flour
  • vegetable oil [SESAME SEEDS]
  • spices
  • emulsifier E471
  • LUPIN flour
  • flour treatment agent E300
  • enzyme [WHEAT]
Usage 75% flour, 25% PANOPLUS CORN, 2% salt, 2.5% fresh yeast (or 0.8% instant yeast), 54% water (approx.), 1% bread improver. Mix the ingredients to a well developed dough. Dough temperature 27°C. Scaling weight as desired. Round up. Intermediate proof 30 minutes. Shape and decorate. Final proof 70 minutes at 75% R.H. and 35°C. Baking temperature 230°C. Baking time 30 minutes (bake with steam). It's possible to change rate flour/Panoplus. Min. dosage 90% flour + 10% Panoplus. Max. dosage 75% flour + 25% Panoplus.
Dry mass 91%

Product information

Allergy list

  Description Present
1. Gluten +
1.1 Wheat +
1.2 Rye -
1.3 Barley -
1.4 Oats -
1.5 Spelt -
1.6 Kamut brand wheat -
2. Crustaceans -
3. Egg -
4. Fish -
5. Peanuts -
6. Soya -
7. Milk -
8. Nuts -
8.1 Almonds -
8.2 Hazelnuts -
8.3 Walnuts -
8.4 Cashewnuts -
8.5 Pecan -
8.6 Brazil nuts -
8.7 Pistachio nuts -
8.8 Macadamia nuts -
9. Celery -
10. Mustard -
11. Sesame +
12. Sulphite (E220 - E228) -
13. Lupin +
14. Molluscs -
20. Lactose -
21. Cocoa -
22. Glutamate -
23. Chicken -
24. Coriander +
25. Maize +
26. Pulses +
27. Beef -
28. Pork -
29. Carrot -

Chemical properties

Appearance powder
Colour light yellow
Odour/taste slightly curry

Nutritional value

Energy value 1782 per 100 gram
k.cal. 426 per 100 gram
Fat 14,6 g/100g
of which saturated 2,2 g/100g
of which mono unsaturated 4,7 g/100g
of which poly unsaturated 7,7 g/100g
Carbohydrate 52,3 g/100g
of which sugars 2,8 g/100g
Dietary fibre 4,2 g/100g
Protein 19,6 g/100g
Minerals 0,5 g/100g
of which sodium 38,6 mg/100g
Salt (sodium x 2,5) 0,1 g/100g
Moisture 8,8 g/100g

Expiration and storage

Shelf life 12 months.
Storage condition cool (below 25°C) and dry

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