Overview
It is employed in bread or yeast-raised small goods to prevent mould growth and extend normal shelf life of the product.
Cool and dry conditions 18 ± 2°C
365 days
Bag
NIL
1. Place all ingredients in mixing bowl, mix into a well develop dough.
2. Allow dough to rest for 10 minutes, scale dough into 450 g each, mould into round shape and rest for further 10 minutes. Mould long and cut into 4 pieces.
3. Place into prepared greased baking tins. Proof for about 90 minutes, at 35°C, 75% relative humidity.
4. Bake at 210°C for approximate 25 minutes.
0.2 – 0.3% on the total flour weight
Permitted Preservative (INS282)
1. Place all ingredients in mixing bowl, mix into a well develop dough.
2. Allow dough to rest for 10 minutes, scale dough into 450 g each, mould into round shape and rest for further 10 minutes. Mould long and cut into 4 pieces.
3. Place into prepared greased baking tins. Proof for about 90 minutes, at 35°C, 75% relative humidity.
4. Bake at 210°C for approximate 25 minutes.
0.2 – 0.3% on the total flour weight
Permitted Preservative (INS282)