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.