An off-white to grey-coloured, free-flowing powder.
Cool and dry conditions
365 days
Powder
Gluten (Wheat & Rye)
Place all ingredients into the mixing bowl. Mixing time depends on type of mixer used. Dough temperature 28ºC - 30ºC. Floor time 10 minutes. Scale as required. First proof 10 minutes. Mould as required into baskets. Cover and prove at room temperature for 30 minutes. Tip out onto baking trays and cut as desired. Final proof ±15 minutes. Bake at ±230ºC with steam at start of baking.
As per recipe.
Wheat Flour, Rye Flour, Rye Improver, Wheat Flour, Acidifier (E330, E270), Thickener (E412), Wheat Protein, Acidity Regulator (E262), Dextrose, Salt, Vegetable oil (Rapeseed), Rye Flour, Wheat Starch, Flour Enhancer, Sodium Chloride, Enzymes (E300)
All information and recommendations are based on tests and research believed to be reliable. No guarantee of their accuracy is made however. Since the manufacturers have no control over the conditions under which the products are transported to, stored, handled or used by purchasers all recommendations are made on the condition that the manufacturers and sellers will not be held liable for any damages resulting from their use. No representative of the manufacturers has the authority to waive or change the above provisions, but our technical staff is available to assist purchasers in adapting the fore mentioned products to their needs and circumstances. Nothing contained herein shall imply a recommendation to infringe any patents now or hereafter in existence.
Place all ingredients into the mixing bowl. Mixing time depends on type of mixer used. Dough temperature 28ºC - 30ºC. Floor time 10 minutes. Scale as required. First proof 10 minutes. Mould as required into baskets. Cover and prove at room temperature for 30 minutes. Tip out onto baking trays and cut as desired. Final proof ±15 minutes. Bake at ±230ºC with steam at start of baking.
As per recipe.
Wheat Flour, Rye Flour, Rye Improver, Wheat Flour, Acidifier (E330, E270), Thickener (E412), Wheat Protein, Acidity Regulator (E262), Dextrose, Salt, Vegetable oil (Rapeseed), Rye Flour, Wheat Starch, Flour Enhancer, Sodium Chloride, Enzymes (E300)
All information and recommendations are based on tests and research believed to be reliable. No guarantee of their accuracy is made however. Since the manufacturers have no control over the conditions under which the products are transported to, stored, handled or used by purchasers all recommendations are made on the condition that the manufacturers and sellers will not be held liable for any damages resulting from their use. No representative of the manufacturers has the authority to waive or change the above provisions, but our technical staff is available to assist purchasers in adapting the fore mentioned products to their needs and circumstances. Nothing contained herein shall imply a recommendation to infringe any patents now or hereafter in existence.
