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
- Produces an exceptionally crisp crust
- Improves dough handling and increases product strength
- Extends softness and shelf life of finished products and reduces stales
- 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