Overview
Easy to use, versatile and innovative all – purpose liquid improver suitable for all types of mixes. Especially designed for automatic batch control system
Cool and dry conditions 30 ± 5°CCool and dry conditions 30 ± 5°C
365 days
Pail
Wheat, Wheat Products, Soy, Soy Products
1. No time dough, place all ingredients in the machine bowl and develop thoroughly.
2. Dough temperature 29-31°C, allow dough to recover 5 minutes.
3. Scale and mould as desired.
4. Proof and bake at 210°C .
Recommended usage of 2.5% on flour weight.
Vegetable Fats & Oils (Palm Based), Soy Flour, Emulsifiers (E481, E471, E472(E)), Flour Improver (E300), Enzyme
1. No time dough, place all ingredients in the machine bowl and develop thoroughly.
2. Dough temperature 29-31°C, allow dough to recover 5 minutes.
3. Scale and mould as desired.
4. Proof and bake at 210°C .
Recommended usage of 2.5% on flour weight.
Vegetable Fats & Oils (Palm Based), Soy Flour, Emulsifiers (E481, E471, E472(E)), Flour Improver (E300), Enzyme