A pale yellow coloured, free flowing powder.
Cool and dry conditions
365 days
Powder
Wheat (Gluten), Soya
Place all ingredients into the mixing bowl. Mixing time depends on bakinaf mixer used. Dough temperature 28°C - 30°C. Floor time 10 minutes. Scale as required. First proof 10 minutes. Mould as required. Final proof ±45 minutes. Bake at ±225°C with steam at start of bakina.
As per recipe.
Wheat Flour, Soya Flour, Sucrose, Sodium Chloride, Modified Starch, Water, Emulsifiers [(E471, E472e,E322), Hydrogenated Vegetable Fats, Preservatives (E260, E263), (E472e, Anti-Caking Agent (E170)], Colourant, (Sodium Chloride, E110, E104), Oxidizing Agent (E300) and Enzymes.
Place all ingredients into the mixing bowl. Mixing time depends on bakinaf mixer used. Dough temperature 28°C - 30°C. Floor time 10 minutes. Scale as required. First proof 10 minutes. Mould as required. Final proof ±45 minutes. Bake at ±225°C with steam at start of bakina.
As per recipe.
Wheat Flour, Soya Flour, Sucrose, Sodium Chloride, Modified Starch, Water, Emulsifiers [(E471, E472e,E322), Hydrogenated Vegetable Fats, Preservatives (E260, E263), (E472e, Anti-Caking Agent (E170)], Colourant, (Sodium Chloride, E110, E104), Oxidizing Agent (E300) and Enzymes.
