Overview
A specialty concentrate premix for the convenient production of healty and nutritional wholemeal bread and rolls.
Cool and dry conditions 18 ± 2°C
365 days
Bag
Wheat, Wheat Products, Soy, Soy Products, Sulphites
1. Mix Group 1 for 8 minutes.
2. Then add in Group 2 and mix for another 4 minutes or until the dough is well developed.
3. Allow the dough to rest for 5 - 10 minutes.
4. Scale and mould the dough as desired.
5. Bake at 220°C for 25 minutes
30% on total flour
-, Wheat Flour, Wheat Bran, Salt, Flour Protein, Starch, Soy Flour, Flour Improver (INS300), Enzyme
1. Mix Group 1 for 8 minutes.
2. Then add in Group 2 and mix for another 4 minutes or until the dough is well developed.
3. Allow the dough to rest for 5 - 10 minutes.
4. Scale and mould the dough as desired.
5. Bake at 220°C for 25 minutes
30% on total flour
-, Wheat Flour, Wheat Bran, Salt, Flour Protein, Starch, Soy Flour, Flour Improver (INS300), Enzyme