INGREDIENTS:
Wheat Flour – Di acetyl Tartaric Acid Easter – Enzymes – Ascorbic Acid.
| Suggested Recipe: | Soft rolls | Baguettes |
| Wheat Flour | 1000gm | 1000 gm |
| Water | 550 gm | 600 gm |
| Sugar | 75 gm | – |
| Fat | 50 gm | – |
| Fresh yeast | 50 gm | 40 gm |
| Salt | 10 gm | 15 gm |
| Bagels improver | 10 gm | 15 gm |
If dried yeast use 1/3 the quantity.
DIRECTION FOR USE:
Add 1-1.5 % to the total weight of wheat flour.
| Mixing time approx. | 5 min. | 5 min |
| Dough temperature | 26 – 28 °C | 26-28C˚ |
| Resting time | 20 min. | 30 min |
| Dough weight approx. | 50 gm | 300g |
| Proofing time/35C˚ | 50 min | 50 min |
| Baking time/220C˚ | 10-15 min | 15-20 min |
STORAGE CONDITIONS:
– Store in a cool dry place, maximum storage temperature 25 °C
– Company is not responsible for bad storage.
