format v 2000 - Pastry Pro

F RMATV 2000

All-purpose bread improver for soft and crispy buns and toast bread, also forcroissants and Danish pastriesIt gives your product a better volume, an improved crust colour and keepingqualtiy.Quantity of addition: 1.5 %Basic recipes:Hard rolls, French sticks, Vienna, etc.Wheat flourFORMAT V 2000IREKS-WHEAT SOURInstant yeastSaltWaterTotal weight10.000 kg0.150 kg0.300 kg0.150 kg0.200 kg6.000 l16.800 kgCroissantsWheat flourFORMAT V 2000IREKS-WHEAT SOURInstant yeastSaltSugarWhole eggButterMilk (cold)Water (cold)Total weight2.000 kg0.030 kg0.060 kg0.040 kg0.040 kg0.140 kg0.100 kg0.080 kg0.300 l0.700 l3.490 kgInstructions for use:Dissolve sugar and salt in milk and water and mixwith the remaining ingredients to a firm dough. Foldin 250 g butter or margarine per 1 kg dough, giving3 simple turns. Process the dough as usual.09.06/30006210184 SOAOur representatives in Asia:Mr. Leo de LeijerMobile: +66 818814162E-mail: Leo.deLeijer@ireks.comMr. Gerhard StichlbergerMobile: +65 96643952E-mail: Gerhard.Stichlberger@ireks.comMr. Ingo WenserittMobile: +66 819450418E-mail: Wenseritt@ireks.comMr. Josef GreinerMobile: +66 819052166E-mail: Josef.Greiner@ireks.comIREKS GmbHLichtenfelser Str. 2095326 KulmbachGERMANYTel.: +49 9221 706-0Fax: +49 9221 706-306E-mail: ireks@ireks.comwww.ireks-asiapacific.com