Cool and dry conditions 18 ± 2°C
365 days
Bag
Wheat, Wheat Products, Rye, Rye Products, Oats, Oat Products, Barley, Barley Products, Soy, Soy Products, Sulphites
i. Mix Group 1 for 12 minutes or until the dough is well developed.
ii. Allow dough to rest for 5 - 10 minutes.
iii. Scale and mould 450 gm of dough into desired shapes.
iv. Prove the dough to 100% for sandwich and open top as well at 37ºC and humidity 75.
v. Bake the dough at 220°C ± 5°C for 25 minutes.
Wheat Flour, Chia Seed, Salt, Sugar, Flour Protein, Starch, Soy Flour, Flour Improver (E300), Enzyme
i. Mix Group 1 for 12 minutes or until the dough is well developed.
ii. Allow dough to rest for 5 - 10 minutes.
iii. Scale and mould 450 gm of dough into desired shapes.
iv. Prove the dough to 100% for sandwich and open top as well at 37ºC and humidity 75.
v. Bake the dough at 220°C ± 5°C for 25 minutes.
Wheat Flour, Chia Seed, Salt, Sugar, Flour Protein, Starch, Soy Flour, Flour Improver (E300), Enzyme