An off-white paste, with a butter aroma and has a homogeneous dispersion of particles.
Cool and dry conditions
365 days
Paste
Soya
Place all ingredients into the mixing bowl. Mixing time depends on type of mixer used. Dough temperature 28°C - 30°C. Floor time 10 minutes. Scale as required first proof 10 minutes. Mould as required. Final proof ±50 minutes. Bake at ±240°C with steam at start of baking.
As per recipe
Sucrose, Sodium Chloride, Vegetable Fat and/or Oil [{Palm Fruit, Anti - Oxidants: TBHQ (E319) and/or BHA (E320)}, {Canola and/or Sunflower Seed}], Soya Flour, Modified Starch, Anticaking Agent (E170), Preservatives (E282, E263), Flavouring, Colourant (E110, E104), Oxidizing Agent (E300) and Enzymes
Place all ingredients into the mixing bowl. Mixing time depends on type of mixer used. Dough temperature 28°C - 30°C. Floor time 10 minutes. Scale as required first proof 10 minutes. Mould as required. Final proof ±50 minutes. Bake at ±240°C with steam at start of baking.
As per recipe
Sucrose, Sodium Chloride, Vegetable Fat and/or Oil [{Palm Fruit, Anti - Oxidants: TBHQ (E319) and/or BHA (E320)}, {Canola and/or Sunflower Seed}], Soya Flour, Modified Starch, Anticaking Agent (E170), Preservatives (E282, E263), Flavouring, Colourant (E110, E104), Oxidizing Agent (E300) and Enzymes
