Dia Baguette 10% is a convenient premix for baguettes and other wheat flour products giving the baked goods a golden crust and the characteristic taste profile. Moreover, the wheat sponge is already included. In sum, Dia Baguette 10% is the product for baguettes.which have
| Code | 12600010 |
| Brand | CSM Ingredients |
| UOM | Bag |
| Weight | 25 kg |
| Origin | Germany |
A mix for the convenient and quick production of baguettes and ciabatta breads
Ingredients
Wheat flour; Iodised salt; Dried wheat sourdough; Stabiliser: (Guar gum (E 412), Carboxy methyl cellulose (E 466)); Emulsifier: (Lecithins (E 322), Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids (E 472e), Mono- and diglycerides of fatty acids (E 471)); Anti-caking agent: Calcium sulphate (E 516); Wheat malt flour; Wheat gluten; Vegetable oil: Extra virgin olive oil; Dextrose; Broad bean flour; Vegetable fat: Palm; Dried barley malt extract; Flour treatment agent: Ascorbic acid (E 300); Enzymes.
Benefits
Applications
Dia Baguette 10% is a convenient premix for baguettes and other wheat flour products giving the baked goods a golden crust and the characteristic taste profile. Moreover, the wheat sponge is already included. In sum, Dia Baguette 10% is the product for baguettes.which have
| Code | 12600010 |
| Brand | CSM Ingredients |
| UOM | Bag |
| Weight | 25 kg |
| Origin | Germany |
| Brand | Royal Steensma – Holland |
|---|---|
| Category | Decoration / Toppings |
| Weight | 12.5 kg |
| Origin | Netherlands |
Ingredients
Sugar; Wheat flour; Emulsifier: Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids (E 472e); Wheat malt flour; Acidity regulator: Calcium sulphate (E 516); Anti-caking agent: Calcium phosphates (E 341); Vegetable oil: Rapeseed; Enzymes; Flour treatment agent: Ascorbic acid (E 300).
Ingredients
wheat flour (50%) wheat malt flour (20%) emulsifier (E472e) (9%) vegetable oil(rapeseed) (2%) enzymes(wheat) (1%) flour improver (E300) (1%)
Ingredients
Wheat flour (90%) vegetable oil(palm, rapeseed) (4%) enzymes(wheat) (2%) flour improver (E300) (2%). The percentages mentioned above are round off. Everything above 10% is reproduced as a multiple of 5.
Ingredients
Oat flakes, oat flakes flour, quinoa bran, wheat protein, sesame, potato flakes, barley malt, thickener (E412), vegetable oil (rapeseed), flour enhancer (E300, baking enzymes) All emulsifiers in use are of vegetable origin. All oils and fats in use are of vegetable origin. All enzymes in use are of bacterial or fungal origin.
Ingredients
Spelt (wholemeal flour, wholemeal flakes, wholemeal sour dough dried, wholemeal groats, wholemeal flour from germinated spelt wheat), sunflower seed, barley malt, potato flakes, rice flour, sugar, salt, dextrose, barley wholemeal flour, fibre (apple fibre), thickener (E412), fructose, corn flour, acidifier (E296), sunflower seed flour, acidity regulator (E262) All emulsifiers in use are of vegetable origin. All oils and fats in use are of vegetable origin. All enzymes in use are of bacterial or fungal origin.
Ingredients
Wheat flour, wheat bran, wheat germs, salt, whey powder, skimmed milk powder, emulsifiers: (mono- and diglycerides of fatty acids E 471, mono- and diacetyl tartaric acid ester of mono- and diglycerides of fatty acids E 472e), enzymes, flour
Best Brown Bread Mix – 25% premix has high water absorption attributed to its rich fibers and grains. This versatile mix allows for the flexible production of both bread and rolls, ensuring long-lasting freshness.
Ingredients
Wheat germ bran; Rye flour; Sugar; Salt; Wheat gluten; Emulsifier: Lecithins (E 322), Mono- and diglycerides of fatty acids (E 471), Sodium stearoyl-2- lactylate (E 481); Wheat malt flour; Dried wheat sourdough; Flour treatment agent: Ascorbic acid (E 300); Enzymes.
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