BakeTech Services
Blending, packing and distribution of bakery and cereal industry premixes, improvers and concentrates for industrial and retail markets.
Catalog
Documents
Flour improver for use in bread and roll baking applications.
Documents
BT Crystal Brown Sugar.
Medium to dark brown sugar crystals
Used in various bread/roll bakery applications to impart sweetness and softening
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Flour Improver. Maltogenic amylase designed to provide excellent fresh keeping properties for baked products thereby prolonging crumb softness and elasticity during storage.
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Bread Premix. Improver for the manufacturing of rolls and buns.
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Allergens
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Click to download A -
Country of origin
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Click to download COO -
Nutrition
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Click to download N -
Product specification
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Click to download PS -
SDS (Safety Data Sheet)
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Click to download SDS -
COA template
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Item questionnaire
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Suitability requirements
(not added) SR
EB03.01.00 BOB Bun Premix
Free flowing light yellow-brown powder with brown / yellow-brown / white sugar crystals.
Premix for the manufacture of hamburger buns
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Free flowing light yellow-brown powder with brown / yellow-brown / white sugar crystals. Premix for the manufacture of soft rolls
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EB02.01.00 BOB Bun Premix
Free flowing light yellow-brown powder with brown / yellow-brown / white sugar crystals.
Premix for the manufacture of hamburger buns
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EB03.02.00 BOB Roll Premix
Free flowing light yellow-brown powder with brown / yellow-brown / white sugar crystals.
Premix for the manufacture of soft rolls.
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EB03.03.00 Superior White Premix.
Free flowing light off- yellow powder with brown/white sugar crystals.
Premix for the manufacture of soft rolls
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Wheatgerm.
Free flowing small light brownish flakes.
Wheat germ that has been heat treated and blended with antioxidant to stabilize against fat oxidation and rancidity
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EB04.01.00 BOB Bun Premix
Free flowing light yellow-brown powder with brown / yellow-brown / white sugar crystals.
Premix for the manufacture of rolls
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Flour Improver. Dough softening improver designed to assist with dough development and increase oven spring during the baking process.
Locations
| Location name | Address |
|---|---|
| Bake Tech | 7 Oostenberg Road Durbanville Industrial Park Cape Town, WC 7550 ZAF |
Documents
| Type | Location | File name | Effective | Expiration |
|---|---|---|---|---|
| Recall Plan | Bake Tech | BT PRP 20 Recall & Withdrawal Program_V6.pdf | 6/6/2018 | 6/6/2019 |
| Recall/Emergency/Contact List | Bake Tech | BT PRP 20 Recall & Withdrawal Program_V7.doc | 1/21/2019 | 1/21/2020 |
| 3rd Party Audit Certificate | Bake Tech | Certificate FSSC V4.1 Food Bake Tech_2018_e.pdf | -- | |
| FDA Registration | Bake Tech | Certificate of Acceptability.pdf | 10/8/2017 | 8/10/2019 |