Overview
Full mix for preparations of baguette roll.
Clean and cool conditions 18 ± 2°C
365 days
Bag
Wheat, Wheat Products, Barley, Barley Products, Soy, Soy Products
i. Mix all for 10 minutes.
ii. Allow dough to rest for 5 minutes.
iii. Scale 300gms of dough weight and rounding.
iv. Allow the dough to rest another 5 – 10 minutes.
v. Mould the dough into desired shapes.
vi. Dry prove the dough at 25ºC.
vii. Bake the dough with plenty of steam at 200ºC for 15 minutes.
viii. Turn off the heat and then continue bake for 10 minutes.
Wheat Flour, Salt, Permitted Emulsifier (E472 (E)), Flour Improver (E300), Malt Flour, Enzyme
i. Mix all for 10 minutes.
ii. Allow dough to rest for 5 minutes.
iii. Scale 300gms of dough weight and rounding.
iv. Allow the dough to rest another 5 – 10 minutes.
v. Mould the dough into desired shapes.
vi. Dry prove the dough at 25ºC.
vii. Bake the dough with plenty of steam at 200ºC for 15 minutes.
viii. Turn off the heat and then continue bake for 10 minutes.
Wheat Flour, Salt, Permitted Emulsifier (E472 (E)), Flour Improver (E300), Malt Flour, Enzyme