Baguette 2.0

DESCRIPTION:

Baguette 2.0 contains a unique dough conditioning system that allows you to produce a leaner type of hearth product while still obtaining a clean, fresh aroma and flavor.

FEATURES

  1. Produces an exceptionally crisp crust
  2. Improves dough handling and increases product strength
  3. Extends softness and shelf life of finished products and reduces stales
  4. Does not contain Partially Hydrogenated Oils (PHOs)

INGREDIENTS

Salt, Palm Shortening, Sugar, Dextrose, Guar Gum, Mono- And Diglycerides and 2% or Less of Each of the Following: Enzymes (Contains Wheat), Ascorbic Acid (Vitamin C).


First Stage:

Gal Formula

Ingredients

LBS.

14 Lbs 4 oz Patent Flour 100.00
11 oz Baguette 2.0 5.00
8 oz Yeast, Compressed (Variable)* 3.50
8 Lbs Water (Variable) 56.00
23 Lbs 7 oz Total weight 164.50


PROCEDURE:

Mix for 1 minute on low speed

Mix 10-12 minutes on medium speed or to full development

Dough temp: 74-76°F

Floor Time: 0-10 minutes