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Free
powder improver for toastbread
Recepi:
10.000 gr FLOUR (100%)
200 gr YEAST (2-2,5%)
300 gr "whitebread" (3%)
150 gr SALT (1,5%)
± 5.400 gr water (54%)
dough temp: 27 C weighing & forming. 45 min Rise: 70 min Bake: 35 min @ 240 C
