Lecitem Universal is a premix in powder form.,,Lecitem Universal is an all purpose improver emulsifier compound for bread and other yeast goods.,,It is ideal for use in smaller bakeries as this one product can be used in all yeast lines. For softer rolls and buns we recommend additional sugar and masterfat.,,The recommended usage rate for Lecitem Universal is 1% on cereal however this can be varied to suit the type of bread produced.
Cool, Dry & Dark Conditions
9 Months (270) days
Powder
Gluten, Soy
No Dough Time.
1. Place ingredients in a machine bowl and develop thoroughly.
2. Dough temperature 30-31°C.
3. Allow dough to recover for 5-10 minutes.
4. Scale and mould as desired.
5. Prover then bake at 250°C.
Note: If using Compressed Yeast, use 200g.
1% on total cereal weight
Soya Flour, Emulsifiers (481, 472e), Wheat Flour, Free Flow Agent (170), Flour Treatment Agents (300, 920), Enzymes, Folic Acid
No Dough Time.
1. Place ingredients in a machine bowl and develop thoroughly.
2. Dough temperature 30-31°C.
3. Allow dough to recover for 5-10 minutes.
4. Scale and mould as desired.
5. Prover then bake at 250°C.
Note: If using Compressed Yeast, use 200g.
1% on total cereal weight
Soya Flour, Emulsifiers (481, 472e), Wheat Flour, Free Flow Agent (170), Flour Treatment Agents (300, 920), Enzymes, Folic Acid
