It is used to produce standard and leaf pastry.It improves workability and flexibility of dough, strengthens the adhesive of dough, improves layering of dough, affects the increase in volume of baked goods, improves the structure of protection products, giving fine color and thin crust pastry.

Dosage of 1.0 to 1.8% compared to the weight of flour

Product Weight 0.12 kg before baking

Product Weight 0.10 kg after baking

Total units of a product: 136.2

Mixing time: 3 + 6 minutes (spiral mixer)

Dough temperature: 28-30 ° C

Fermentation in bulk: 20 minutes

Final proof :50-60 minutes

Firing temperature: 230-250 ° C

Baking time: 12-15 minutes