Improvement of organoleptic qualities
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Our recipe
Rice flour – 16.1%
Potato starch – 16.1%
Standard corn starch – 14.5%
Pre-gelatinised corn starch – 6.2%
Buckwheat flour – 2.5%
Rapeseed oil – 1.9%
Sugar – 1.5%
Yeast – 1.9%
Toasted whole lupin flour – 0.6%
E464 – 0.6%
Salt – 1.1%
+ Water – 37.1%
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Our process
Put all the dry ingredients in the dough trough, except the salt & yeast
Mix for 2 minutes
Add water
Knead for 5 minutes
Put in mould
Let rise for 1h15 in an oven (27°C)
Baking: 40 minutes at 240°C
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List of ingredients
Rice flour, Potato starch, Corn starch, Buckwheat flour, Rapeseed oil, Sugar, Yeast, Lupin flour, E464, Salt, Water.
Allergens: Lupin
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