Cool and dry conditions 18 ± 2°CCool and dry conditions 18 ± 2°C
365 days
Bag
Wheat, Wheat Products
1. Place Group 1 ingredients in mixing for 8 minutes,add group 2 and develop into a well develop dough.
2. Allow dough to rest for 40-60 minutes,scale dough into 60g each.
3. Steam for approximate 10-5 minutes.
1.5% on total flour weight.
Mineral Salt (E170), Sugar, Flour Improver (E300), Enzyme
1. Place Group 1 ingredients in mixing for 8 minutes,add group 2 and develop into a well develop dough.
2. Allow dough to rest for 40-60 minutes,scale dough into 60g each.
3. Steam for approximate 10-5 minutes.
1.5% on total flour weight.
Mineral Salt (E170), Sugar, Flour Improver (E300), Enzyme
