An off-white coloured powder.
Cool and dry conditions
270 days
Powder
Soya, Wheat (Gluten), Barley
Place all ingredients into the mixing bowl. Mix until fully developed. Mixing time depends on type of mixer used. Dough temperature 28°C - 30°C. Floor time 10 minutes. Scale and mould as required. Final proof ±40 minutes (take to full proof). Bake at ±230°C for ±15 minutes with 12 seconds steam at start of baking.
As per recipe.
Wheat Flour, Sodium Chloride, Wheat Gluten, Sucrose, Vegetable Oils [Canola/Sunflower Seed (BHT)], Vegetable Fats and Oils [Palm Oil (Palm Fruit, Palm Seed); Anti-Oxidant - BHA (E320)], Soya Flour, Emulsifier [E472e, Anticaking agent (E170)], Malt Flour, Oxidizing Agent (E300) and Enzymes
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. Mix until fully developed. Mixing time depends on type of mixer used. Dough temperature 28°C - 30°C. Floor time 10 minutes. Scale and mould as required. Final proof ±40 minutes (take to full proof). Bake at ±230°C for ±15 minutes with 12 seconds steam at start of baking.
As per recipe.
Wheat Flour, Sodium Chloride, Wheat Gluten, Sucrose, Vegetable Oils [Canola/Sunflower Seed (BHT)], Vegetable Fats and Oils [Palm Oil (Palm Fruit, Palm Seed); Anti-Oxidant - BHA (E320)], Soya Flour, Emulsifier [E472e, Anticaking agent (E170)], Malt Flour, Oxidizing Agent (E300) and Enzymes
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.
