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.
roasted malt flour suitable for buns and baking
Wheat loaf can be used for many different types of bread. Improve bread flavor and durability. Provides stable and greaseproof curvature. Add 1-4% of the flour.
Used to acid rye bread with. Gives a good cut firm curved and sour rounded bread flavor. Add 3-6% of the flour. The more rye flour and kernels the higher the dose of rye bread sourdough
Hæld melet i røreskålen. Drys tørgæren over melet og bland omhyggeligt.
Derefter tilsættes opskriftens øvrige bestanddele (dejvæske ca. 40 g.)
11 g. tørgær svarer til 50 g. gær
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