Anyone use this product in breads specifically baguettes.
http://www.ireks.com/upload_waf/133090GB_IREKS-HT-SUPERSOFT_22012013_227010.pdf
Anyone use this product in breads specifically baguettes.
http://www.ireks.com/upload_waf/133090GB_IREKS-HT-SUPERSOFT_22012013_227010.pdf
I'm not sure why you would want to use this for baguettes; it appears to be specifically for confectionery goods, ie sweet breads and Viennoisserie. The main ingredient is sugar and it appears to have a hint of synthetic vanilla.
If you want to use a dough improver (and I'm not sure many on TFL would endorse them), there will be more suitable ones available.
Lance
I was curious found a big bag of it left over from the previous bread baker at work. I think I will launch it into the trash I like my products I make just the way they are all natural.
Have you visited our present Community Bake that is featuring baguettes? It is very long (over 525 replies) but you may pickup something useful. If you want you can post your bake. I realize you are commercial but it may provide some guidance. You are welcomed to bake your poolish formula.
http://www.thefreshloaf.com/node/64622/community-bake-baguettes-alfanso
Danny