It is an ideal product for frequent and regular use in small amounts. It takes very little space, is practical, and offers excellent hygiene owing to its screw cap. It is suitable for use in the production of all kinds of dough varieties. It also provides excellent results in the production of all traditional pastries, along with pastries produced by long fermentation.
The amount to be used may vary depending on the formula, the process, and the quality of the flour.
For 100 kg of flour, a ratio of maximum 5% is recommended. You may incorporate the product into the dough by dissolving it in water or by crumbling it, as desired.
10 packs of 500 g each, in 5-kg cardboard boxes
It is recommended that the product be kept at a temperature from 0 °C to +4 °C in order for the quality of the product to be preserved. The maximum acceptable temperature for the product to have is 10 °C.
Under the above-mentioned storage conditions, the shelf-life of the product is 40 days.
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