Usage Areas
Production for all kind of bagels, lux bread and floury cookies
Taste- Scent: Original taste and scent
Color- Appearance: Original color and appearance |
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Physical and Chemistry specialities
| Humidity |
: |
14,5max |
| Protein |
: |
13,0min |
| Ash |
: |
1,25max |
| Wet essence |
: |
29 max |
| Index |
: |
80 min |
| Sedimentation |
: |
37min |
| Delayed Sedimentation |
: |
45 min |
| Resistance |
: |
500 min |
| Flexibility |
: |
160 min |
|
| Capability to lift high water and so consequently able to get much more product
Provide homogeneous pore constitution in products
Easy handwork, able to give needed swelling for bread
Fine widen knife for bread
Able to give needed original color speaciality
Long time protection freshness speciality
Able to get standardized product speciality
| |
Sacks must have been protect on grill 10cm high from ground, cool and clear floor.
Should sift before using dough.
Dough's heat must be balanced 22 C.
Should give enough water and knead good.
Allow to rest dough in 65% relative moisture and 30-35C heat.
Not air circulation in the product room. |
