Weight
10 KG
An ideal improver for the manufacturing of ciabatta.
Wheat Flour, Enzymes, Gluten, Permitted Preservative Additives
12 months in closed original package (three layered composite with food grade), stored in proper conditions
Dry, cool and light-protected conditions.
1200-2000 gr/40 kg on flour
40 KG
680 gr
400-600 gr
1200-2000 gr
400 gr
1
First,mix all the ingredients on slow speed for 2-3 minutes, then on high speed for 5-6 minutes Note: Early rest must be about 45 minutes in the mixer then mix the dough for one minute on slow speed
2
Moisture: 75-85 % Temperature: 32-35 Ċ
3
Temperature: 200-220 Ċ Time: 20-25 minutes
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