Cool and dry conditions 18 ± 2°C
365 days
Carton
Wheat, Wheat Products, Soy, Soy Products
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 5 minutes.
3. Proof for about 90 minutes at 37°C, 75% relative humidity.
4. Bake at 220°C for approximately 25 minutes.
Use 1% on flour, decrease sugar by 1% (Baker's %) and decrease shortening by 75% of the original weight in the recipe.
Should be blended with flour or other dry ingredients.
Starch, Soy Flour, Flour Treatment Agent (INS300), Emulsifiers (INS481, INS471, INS472(e)), Enzyme, Anti Caking Agent (INS170), Sugar
Manufactured in Malaysia.
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 5 minutes.
3. Proof for about 90 minutes at 37°C, 75% relative humidity.
4. Bake at 220°C for approximately 25 minutes.
Use 1% on flour, decrease sugar by 1% (Baker's %) and decrease shortening by 75% of the original weight in the recipe.
Should be blended with flour or other dry ingredients.
Starch, Soy Flour, Flour Treatment Agent (INS300), Emulsifiers (INS481, INS471, INS472(e)), Enzyme, Anti Caking Agent (INS170), Sugar
Manufactured in Malaysia.
