Ingredients
Wheat flour, Calcium carbonate E170, Emulsifier E472e, vegetable fat oil (rapeseed origin),
ascorbic acid E300, enzymes
WT2
[PDF download]
• Improves the dough handling qualities
• GImproves the stretch ability of wheat gluten for
- a high proofing tolerance
- a good bread volume
• Gives better oven spring
• For a good taste of your bread
• Dosage: 0,2 – 0,5 % on flour weight, depending on flour quality and bread type
[PDF download]
Concentrated improver for wheat bread and buns
• A perfect combination of ingredients• Improves the dough handling qualities
• GImproves the stretch ability of wheat gluten for
- a high proofing tolerance
- a good bread volume
• Gives better oven spring
• For a good taste of your bread
• Dosage: 0,2 – 0,5 % on flour weight, depending on flour quality and bread type
| Recipe for | Rolls and French bread | Tin bread | Soft rolls Hamburger buns |
| wheat flour | 100.0kg | 100.0kg | 100.0kg |
| WT2 | 0.5kg | 0.3kg | 0.5kg |
| salt | 2.0kg | 1.5kg | 1.5kg |
| dry yeats* | 1.0kg | 1.0kg | 2.0kg |
| or fresh yeast | 2.5kg | 2.5kg | 5.0kg |
| sugar | --kg | 3.0kg | 8.0kg |
| fat | --kg | 3.0kg | 6.0kg |
| milk powder | --kg | --kg | 1.0kg |
| water** | 55.0 - 65.0l | 54.0 - 60.0l | 50.0 - 60.0l |
* yeast level depends on processing speed
** depending on flour quality
(spiral mixer) + 8 min at fast speed
Processing: Add WT2 to the dough and proceed as usual
Packing: 20 kg per bag with PE liner
Store in a cool and dry place (18° C max)
Art. No. 03 720C