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BAGUETTE 5%

providing baguettes & crusty rolls a crispy crust, bold volume & good crust retention. A crucial element of baguette making is the incision before baking and its effect on loaf volume and visual appearance. Our premix is developed to maximize dough stability & minimize dough shrinking during incision, to yield baguettes with high loaf volume. Stimulates the formation of a ‘coupe de lame/gringe’.

shelf life

12m

SKU (paper bag with inner liner)

20kg

MOQ                

25 SKU

mixer

 

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