Improves resilience and elasticity of dough, glue strengthens of dough increasing the volume of bread, allowing greater water absorption and prolong freshness and durability
of the finished product. Gives the product a uniform environment and improves the color of bark.
Dosage of 0.2 to 0.4% compared to the mass of flour for bread and 0.3 to 0.6% on the mass of flour for pastries.
Product Weight 0.58 kg before baking
Product Weight 0.50 kg after baking
Total pieces of product: 27.6
Mixing time: 3 + 6 minutes (spiral mixer)
Dough temperature: 28-30 ° C
Fermentation in bulk: 20 minutes
Final proof : 60-70 minutes
Baking temperature: about 240 ° C
Baking time: 23-25 minutes
|Raw material||Shere (%)||Quantity (kg)|