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12 January 2015
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Natural Yeast

5,50    49,50 

Wheat sour dough, yeast (Saccharomyces cerevisiae), malt flour, enzymes.

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Wheat sour dough, yeast (Saccharomyces cerevisiae), malt flour, enzymes. Dosage: from 2 to 6%. DOES NOT CONTAIN ASCORBIC ACID. DOES NOT CONTAIN L-CYSTEINE. Method of use: Vary the dosage based on the leavening time required for the product: use 2% for leavening in 16/18 hours, and 6% for leavening in 2/3 hours. Adjust based on the ambient temperature and humidity for proofing.

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