Kiwi Style Products
 
 

APPLE SLICE
1.7kg x 9/ctn

  
 
 
Procedure:
Allow dough to thaw at room temperature.
Place the cardboard tray on oven tray to bake.
Bake:
45-50 mins at 200°C approx.
 
 

APRICOT SLICE
1.7kg x 9/ctn

  
 
 
Procedure:
Allow dough to thaw at room temperature. Place the cardboard tray on oven tray to bake.
Bake:
45-50 mins at 200°C approx.
 
 

VIENNA - WHITE
570gr x 30/ctn

  
 
VIENNA - WHITE  
Procedure:
Thaw the dough.
Make cuts on the top of loaf (see picture).
Proofing:
Approx. 1 ½ hrs at 35°C.
Preheat oven to 230°C.
Bake:
Approx. 35 min at 180°C.
Good steam required.
Topping:
Option: Dip in seeds or Sprinkle with cheese before baking.
 
 

VIENNA - MIXED GRAIN
550gr x 30/ctn

  
 
VIENNA - MIXED GRAIN  
Procedure:
Thaw the dough.
Make cuts on the top of loaf (see picture).
Proofing:
approx. 1 ½ hrs at 35°C.
Preheat oven to 230°C.
Bake:
Approx. 35 min at 180°C.
Good steam required.
Topping:
Option: Dip in seeds
 
 

VIENNA - WHEATMEAL
550gr x 30/ctn

  
 
VIENNA - WHEAT  
Procedure:
Thaw the dough.
Make cuts on the top of loaf (see picture).
Proofing:
approx. 1 ½ hrs at 35°C.
Preheat oven to 230°C.
Bake:
Approx. 35 min at 180°C.
Good steam required.
 
 

CHEESE Tear to Share
160gr gr x 60/ctn (3 units x 160gr per tray)

  
 
CHEESE Tear to Share  
Procedure:
Place 3 units (160gr each) on cardboard baking tray & allow to thaw.
Make 3 or 4 deep cut across dough, so it can be pulled into pieces for eating.
Proofing:
Approx. 1hr at 35°C.
Add cheese topping.
Bake:
Approx. 20-25 mins at 190°C.
No steam required
 
 
 

SULTANA & APPLE LOG
500gr x 24/ctn

  
 
SULTANA & APPLE  
Procedure:
 
 

SULTANA & BOYSENBERRY LOG
500gr x 24/ctn

  
 
 
Procedure:
 
 


 
 
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