A base bread improver with just the right amount of enzymes and emulsification for all bread applications, including “no-time” dough and par baked products. Versatile, with improved softness and flavour. Minimal additive numbers required. Works as a building block with CL Soft for a customisable improver. Use at 0.5% on flour weight.
Store below 25°C in clean, dry conditions and protected from direct sunlight.
365 days
Bag
Contains: wheat, gluten, soy, Contains: egg, milk and sulphites.
Bread
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) (wheat)
Bread
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) (wheat)
