71% – 14% – Sugar 2 4% – 15% – Fat 1 2% – Enzymes naturally occurring in flour Starch 64% 71%, provides main body structure through gelatinisation bursts (through – – heat) and swell. Starch is broken down by enzymes into simple sugars, which are to be used by yeast as food.
– 71% – 14% Sugar 2 – 4% – 15% Fat 1 – 2% Enzymes naturally occurring in flour Starch 64% – 71%, provides main body structure through gelatinisation – bursts (through heat) and swell. Starch is broken down by enzymes into simple sugars, which are to be used by yeast as food.
TM_Prepare_bakery_products_for_patisserie_FN_070214.docx