Rye bread & baking

Guarantee for optimal effect! We have the original one. It is pure magic dust for your baked goods. Bake enzymes make the bakery light and airy, and it stays fresh for many days.

After baking, there are no enzymes left in the bakery, as they are 100% dissolved at 55 degrees.

Dosage: 1.0 - 2.0% of the amount of flour. (ie only about 15 grams per kilo of flour.)

liquid rye bread malt for home baked rye bread.

Guargum is a great remedy when baking gluten-free. With Guargum you get the same binder as you get from gluten.

Guar gum is the milled seed white from guar beans which is a legume plant. Guar Gum is used primarily as an emulsifier and thickener in many foods. It is neutral in smell and taste and can be used to bind ingredients.

The product is also called guar gum, guar gum and guar gum.

instantgum.

• Provided with a non-stick layer.
• Made of 0.60 mm thick highest grade steel.
• Suitable for making 3 French loaf breads.
• Size: 38 x 24 cm.
• Wash by hand for a longer life.

in blue plastic