It is designed for making bread and pastry flour with low gluten content, while preparing a special kind of bread and pastries, as well as to improve the quality of dough to have
a high degree of softening and low moisture content of gluten.Allow higher water absorption and the resulting increase of products volume.
Omogućava veće upijanje vode i utiče na povećanje zapremine proizvoda.
Dosage 1.5 - 2% compared to the mass of flour.
Product Weight 0.58 kg before baking
Product Weight 0.50 kg after baking
Total pieces of product: 28.4
Mixing time: 3 + 6 minutes (spiral mixer)
Dough temperature: 28-30 ° C
Fermentation in bulk: 20 minutes
Final proof :50-60 minutes
Baking temperature: 230-240° C
Baking time: 23-25 minutes