Directions for use:
Dough for the production of more than 8 percent sugar content in various types of fermented food, mid or low-grade, such as bread,Steamed bread,Serratula and Biscuits.
Dosage:
0.8-1.0% of the amount of flour
Production process:
A.The below 1-5 joined the mixing tank,stirring slowly and then,joined 6 and 7 into the formed dough,and stirring until gluten expanded to 80% after 8 full integrated with the dough.
B.Dough temperature is 25 degrees and ferment it with 3 hours.
C.Add appropriate amount of dry powder to the fermented dough,then stirring it until it is smooth,cut round after slacking 20 minutes.Bake it until it ferments 2-3 times bigger.
D.Baking temperature: Surface fire is 210 degrees,ground fire is 200 degrees.
Preservation and shelf life:
Please keep in dry and cool places, shelf life is 2 years.