A paste concentrate for the production of fruit breads containing a blend of vegetable oils, emulsifiers and enzymes. Addition rate of 18% on flour weight provides moist, short eating fruit breads with excellent volume and shelf life.
Cool and dry conditions
360 days
Lined carton
Soya, Wheat
Soak fruit in hot water for 15 minutes. Allow to drain for 15 minutes. Mix all other ingredients for 3 minutes on slow speed, 7 minutes on fast speed (spiral) at a dough temperature of 27C.
Add soaked fruit and mix to clear.
Proof for 50-60 minutes and bake at 230C
Sugar, Rapeseed Oil, Palm Oil, Palm Stearin, Salt, Emulsifier (E471), Emulsifiers (E472e, E481), Soya Flour, Wheat Flour (Statutory Additives: Calcium Carbonate, Niacin, Iron, Thiamine), Flour Treatment Agent (E300)
Soak fruit in hot water for 15 minutes. Allow to drain for 15 minutes. Mix all other ingredients for 3 minutes on slow speed, 7 minutes on fast speed (spiral) at a dough temperature of 27C.
Add soaked fruit and mix to clear.
Proof for 50-60 minutes and bake at 230C
Sugar, Rapeseed Oil, Palm Oil, Palm Stearin, Salt, Emulsifier (E471), Emulsifiers (E472e, E481), Soya Flour, Wheat Flour (Statutory Additives: Calcium Carbonate, Niacin, Iron, Thiamine), Flour Treatment Agent (E300)
For great tasting, moist eating and tender muffins and loaf cakes with delicious chocolate flavour.
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