Overview
A light yellow powder. Economical enzyme based improver for ‘no- time’ dough and par bake products. Minimal additive numbers required.
Store below 25°C in clean, dry conditions and protected from direct sunlight.
365 days
Bag
Contains: gluten and soy May be present due to shared equipment: egg, milk and sulphites
BREAD - (Using Advance 500)
1. Place all ingredients in the mixing bowl
2. Mix on slow speed for 2 minutes
3. Mix for approx. 6-8 minutes on fast speed until well-developed
4. Finished dough temperature 27-30°C. Allow dough to recover for 10 minutes
5. Mould into required bread varieties
6. Proof for approx. 45-60 minutes
7. Bake 230°C for 30 minutes
Usage Rate 0.5%
Wheat Flour, Soy Flour, Antioxidant (ascorbic acid), Enzyme (amylase)
BREAD - (Using Advance 500)
1. Place all ingredients in the mixing bowl
2. Mix on slow speed for 2 minutes
3. Mix for approx. 6-8 minutes on fast speed until well-developed
4. Finished dough temperature 27-30°C. Allow dough to recover for 10 minutes
5. Mould into required bread varieties
6. Proof for approx. 45-60 minutes
7. Bake 230°C for 30 minutes
Usage Rate 0.5%
Wheat Flour, Soy Flour, Antioxidant (ascorbic acid), Enzyme (amylase)