CREATE, AMAZE, DELIGHT! Mixes, Premixes & Blends. It’s so easy to be creative ®

3 Full Range of Artisan breads from BOULANGERIE one simple mix 3 Use your creativity MIX 3 Great taste, flavour and aroma

A simple solution 50% Mix for bakers to produce a full BASE RECIPE: range of premium quality artisan style French breads. The mix uses a blend of dried Durum wheat & Rye Boulangerie Mix 50 % 3kg sourdoughs to create authentic delicious flavoured White flour 50 % 3kg breads with a distinctive aroma and a delightful DCL Craftbake yeast 2.5% 150g Water 56.25 % 3 375 ltr crunchy crust. The mix is perfect to produce products TOTAL 9 525g such as , , Pavé and Fougasse. Add inclusions such as and herbs to create even more exciting flavours. Mix: 3 min slow 5 min fast Dough temperature 27⁰C PACKAGING 6kg, 8kg or 16kg bags Baguette – Bulk ferment 60 mins, Scale 350g, rest 15mins, mould SHELF LIFE into baguette shape, proof ambient 60 min, bake 25mins 230 C 12 months in the original packaging. This product keeps Boule – Bulk ferment 60mins, Scale 600g and round, rest 15mins, all its properties when stored in a cool and dry place (25°C mould round, proof ambient 60 min, bake 35 mins 230 C max).

Pavé – Scale 3kg and shape into rectangle, bulk ferment 60mins, cut into 6 even pieces, proof ambient 40 min, bake 25 mins 230 C

Fougasse – Add olives and dried herbs, scale into 285g pieces, rest 45mins, gently flatten into triangle shape, make cuts and stretch out the shape, ambient proof 20mins, bake 20mins 230 C ® ®

3 Full Range of Artisan breads from BOULANGERIE one simple mix 3 Sweet and buttery flavour 3 Use your creativity 3 Simple and easy to produce MIX 3 Great taste, flavour and aroma 50 MIX 3 Clean label solution

A simple solution 50% Mix for bakers to produce a full A simple clean label solution 50% mix for bakers to BASE RECIPE: range of premium quality artisan style French breads. BASE RECIPE: produce a range of premium Brioche style products. The mix uses a blend of dried Durum wheat & Rye The enriched mix offers an excellent sweet, buttery Boulangerie Mix Brioche Mix 50 % 3kg 50 % 3kg sourdoughs to create authentic delicious flavoured flavour in combination with a dried durum sourdough White flour 50 % 3kg White flour 50 % 3kg breads with a distinctive aroma and a delightful for extra complexity. Using the latest Lesaffre clean DCL Craftbake yeast 2.5% DCL Craftbake yeast 5% 300g 150g label technology this mix creates products that are Water 56.25 % 3 375 ltr crunchy crust. The mix is perfect to produce products Water 47.5 % 2 850 ltr tender and soft eating. The mix is perfect for TOTAL 9 525g such as baguette, Boule, Pavé and Fougasse. Add TOTAL 9 150g inclusions such as olives and herbs to create even production of Brioche, burger buns and plaits and more exciting flavours. other sweet goods. Add inclusions such as chocolate Mix: 3 min slow Mix: 3 min slow and cranberries to create even more exciting flavours. 5 min fast 5 min fast Dough temperature 27⁰C Dough temperature 27⁰C PACKAGING PACKAGING 6kg, 8kg or 16kg bags 6kg, 8kg or 16kg bags Baguette – Bulk ferment 60 mins, Scale 350g, rest 15mins, mould Burger Buns – Scale 85g and round, rest 10 mins, flatten round, SHELF LIFE into baguette shape, proof ambient 60 min, bake 25mins 230 C proof 50mins (35 C, 75% RH), glaze (sprinkle with sesame seeds – SHELF LIFE 12 months in the original packaging. This product keeps optional), Bake 190 C 12 months in the original packaging. This product keeps all its properties when stored in a cool and dry place (25°C Boule – Bulk ferment 60mins, Scale 600g and round, rest 15mins, all its properties when stored in a cool and dry place (25°C mould round, proof ambient 60 min, bake 35 mins 230 C max). Plaits – Scale 100g and shape into long rolls, rest 10 mins, plait 4 strands together, proof 60 mins (35 C, 75% RH), glaze max). Pavé – Scale 3kg and shape into rectangle, bulk ferment 60mins, (sprinkle with sugar nibs – optional), Bake 190 C cut into 6 even pieces, proof ambient 40 min, bake 25 mins 230 C Chocolate & Cranberry buns- add 300g dried cranberries and Fougasse – Add olives and dried herbs, scale into 285g pieces, rest 475g dark chocolate chips, scale 65g and round, rest 10 mins, 45mins, gently flatten into triangle shape, make cuts and stretch mould round, proof 50 minutes (35 C, 75% RH), glaze, Bake 190 C out the shape, ambient proof 20mins, bake 20mins 230 C ®

HEARTY 3 Truly delicious flavour 3 Contains 4 different seeds MULTISEED MIX 3 Clean label solution

A clean label simple solution, 50% mix, to produce a BASE RECIPE: delicious range of seeded products. To offer truly flavoursome breads, the mix contains a blend of 4 Multiseed Mix 50 % 3kg different seeds, sunflower, pumpkin, brown linseed White flour 50 % 3kg and millet, which provides 15% of seeds in the final DCL Craftbake yeast 5 % 300g Water 50 % 3 ltr bread. To elevate the taste and texture even further, TOTAL 9 300g the mix additionally includes rye flour, wheat bran, oats and finally a dry Rye sourdough to deepen the Mix: 3 min slow overall flavour experience. 5 min fast Dough temperature 27⁰C PACKAGING Small Tin bread – Scale 475g, shape into balls, rest 10mins, mould 6kg, 8kg or 16kg bags and place in tin, proof 60 mins 35 C 75% RH, Bake 25 mins 230 C with steam, open damper after 15 minutes SHELF LIFE 12 months in the original packaging. This product keeps Multiseed Roll – Scale 80g, shape into balls, rest 10mins, mould round, proof 45 mins 35 C 75% RH, Bake 17 mins 220 C with steam, all its properties when stored in a cool and dry place (25°C open damper after 10 minutes max).

Fruited Roll – Add 700g Mixed Fruit, Scale 80g, shape into balls, rest 10mins, mould round, proof 45 mins 35 C 75% RH, Bake 17 mins 220 C with steam, open damper after 10 minutes

Artisan Multiseed baguette – bulk ferment for 60 mins, scale 350g, rest 15mins, mould into baguette shapes, proof ambient 60 mins, Bake 25 mins 230 C with steam, open damper after 15 minutes ®

RUSSIAN STYLE 3 Authentic taste 3 Be your own artist RYE MIX 3 Wholegrain Rye flour and Rye sourdough

A simple 50% mix offering the baker to produce BASE RECIPE: Russian Borodinsky style Rye breads, a traditional wholegrain rye bread made with Sourdough and Russian Rye Mix 50 % 3kg finished with coriander for flavour. Our mix is made White flour 50 % 3kg DCL Craftbake yeast 4.75 % 285g with 30% wholemeal dark Rye flour, blended with dry Water 52.5 % 3.05 ltr Rye sourdough for an authentic sour tasting product. TOTAL 9 290g In line with tradition, the mix incorporates Coriander for extra flavour kick and 16% sunflower seeds to boost the sensation even further. The mix offers Mix: 3 min slow 5 min fast complete creativity, the baker can use different types Dough temperature 27⁰C of flour addition, rye, white, wholemeal and ingredients such as herbs and fruit to create their own Borodinsky style tin bread – Scale at 500g, shape into balls, rest 15 unique style and taste. mins, mould and shape into tin, add flour on the top surface, proof 60 mins 35 C 75% RH, bake 25 mins 230 C with steam, open damper PACKAGING after 15 mins. 6kg, 8kg or 16kg bags

Rye Boule - Scale at 500g, shape into balls, rest 15 mins, mould and SHELF LIFE shape into Boule, add flour on the top surface, proof 60 mins 35 C 12 months in the original packaging. This product keeps 75% RH, bake 25 mins 230 C with steam, open damper after 15 mins. all its properties when stored in a cool and dry place (25°C Rosemary and fruit Rye Batard – Add 70g Rosemary and 850g max). Raisins, Scale at 500g, shape into balls, rest 15 mins, mould and shape into Batard, add flour on the top surface, proof 60 mins 35 C 75% RH, bake 25 mins 230 C with steam, open damper after 15 mins. ®

DAIL BLEND 3 Just add one sachet to flour and water TIGER I PASTE 33 Very Crunchy tasty , breads classic ciabatta and Yeast based product Mix suitable for bread and rolls, designed with 33 Flexibility Perfect, simple and easy solution to product the latestfor Lesaffre bread enzyme making technology for a clean label system to achieve an authentic product. All 3 Traditional recipes for a modern products in this range contain sour dough. Dail’I Blend is a specialist yeast based mix for making original baguette the finest crunchy baguettes, classic ciabatta and Basic bread recipe: focaccia all from one sachet. The mix combines the For 30 baguettes of 340gBakers grade white flour 100 5 kg highest quality dried yeast for optimum fermentation Water 60 3 ltr and specific functional ingredients to offer great DCPreparationL Craftbake Time: Yeast 180 minutes 3 150g Salt 1.5 75g dough processability. Fantastic rich taste and aromas RECIPE Safpro 300 improver 0.5 25g are achieved through the combination of powdered Flour type 55 100 % 6 000 g wheat sourdough and the direct fermentation. It’s a Water 68 % 4 080 g perfect solution to offer a range of European breads Dail’i Blend 5 %INGREDIENTS 300 g by just adding flour and water to one sachet, add TOTAL 10 380 g Salt; Fermented wheat flour; Wheat flour; Yeast inclusions and toppings to create your unique style BREAD-mAKING(Saccharomyces DIAGRAm Cerevisiæ, emulsifier: sorbitan products. monostearate); Malted wheat flour; Sunflower oil; • mixing: Spiral mixer: 5 min at 1st speed +/- 2 min at 2nd speed. Flour treatment agent: ascorbic acid; Enzymes: alpha-Dough temperature: 28°C +/- 1°C. PACKAGING • First fermentation:amylase, amyloglucosidase, glucose-oxidase, 60 min at room temperature. 4.8kg (16 x 300g a sachet) in a cardboard box. • Dividing: 340g pieces (indicative). hemicellulase. • molding: Twisted / Long.Produced in a plant that also processes gluten, soya and milk. SHELF LIFE • Second fermentation: 50 min at 28°C. 12 months in the original packaging. This product keeps • Cutting Evenly apply to the surface of un-proofed dough using a PACKAGING all its properties when stored in a cool and dry place (25°C • Baking: 25 min at 230°C. pastry brush. Prove and bake products as usual 5.76kg (16 x 360g a bag) in a cardboard box. max).

SHELF LIFE 12 months in the original packaging. This product keeps all its properties when stored in a cool and dry place (25°C max). ® ®

TRADTIGERI BLENDPASTE 3 Just add one sachet to flour and water TIGER PASTE 3 Very tasty breads 33 VeryTraditional tasty breads style breads Mix suitableYeast for based bread and product rolls, designed with Mix suitable for bread and rolls, designed with 3 Flexibility and easy to product 33 FlexibilityIntense flavour and easyand aromas to product the latest Lesaffre enzyme technology for a clean the latestfor Lesaffre bread enzyme making technology for a clean label system to achieve an authentic product. All label system to achieve an authentic product. All 3 Traditional recipes for a modern 3 Traditional recipes for a modern products in this range contain sour dough. products in this range contain sour dough. Trad’I Blend is a specialist yeast based mix for making traditional and rustic style breads. The mix combines muBasic breadltigrains recipe: bread Basic bread recipe: the highest quality dried yeast for optimum Bakers grade white flour 100 5 kg Bakers grade white flour 100 5 kg For 24 breads of 500gWater 60 3 ltr fermentation and specific functional ingredients to Water 60 3 ltr PreparationDCL Craftbake Time: Yeast 180 minutes 3 150g offer great dough processability. Fantastic intense DCL Craftbake Yeast 3 150g Salt 1.5 75g Salt 1.5 75g RECIPE flavour and aromas are achieved through the Safpro 300 improver 0.5 25g Safpro 300 improver combination of dry wheat sourdough and direct 0.5 25g Flour type 55 100 % 6 000 g fermentation. It’s a perfect flexible solution to make Water 75 % 4 500 g farmhouse breads, wheat breads and rustic style Multigrains* 20 %INGREDIENTS 1 200 g INGREDIENTS breads through one sachet. Be creative and add seeds Trad’i BlendSalt; Fermented wheat flour; Wheat flour; Yeast 6 % 360 g Salt; Fermented wheat flour; Wheat flour; Yeast and inclusions to create your own unique bread range. TOTAL (Saccharomyces Cerevisiæ, emulsifier: sorbitan 12 060 g (Saccharomyces Cerevisiæ, emulsifier: sorbitan *Sesame 240g, Pumpkin 240g, Sunflower 240g, Flaxseed 240g, Mmonostearate); Malted wheat flour; Sunflower oil; illet 240g. monostearate); Malted wheat flour; Sunflower oil; Toast grains in oven during 5 minutes at 230°C. Flour treatment agent: ascorbic acid; Enzymes: alpha- PACKAGING Flour treatment agent: ascorbic acid; Enzymes: alpha- BREAD-mAKINGamylase, amyloglucosidase, glucose-oxidase, DIAGRAm 5.76kg (16 x 360g a sachet) in a cardboard box. amylase, amyloglucosidase, glucose-oxidase, • mixing: Spiral mixer: 3 min at 1st speed +/- 3 min at 2hemicellulase.nd speed. hemicellulase. SHELF LIFE Dough temperature: 26°C +/- 1°C.Produced in a plant that also processes gluten, soya and milk. Produced in a plant that also processes gluten, soya and milk. • First fermentation: 45 min at room temperature. 12 months in the original packaging. This product keeps all • Dividing: 500g pieces (indicative). its properties when stored in a cool and dry place (25°C Evenly apply to the surface of un-proofed dough using a Evenly apply to the surface of un-proofed dough using a PACKAGING PACKAGING • Relaxing: 15 min at room temperature. max).pastry brush. Prove and bake products as usual pastry brush. Prove and bake products as usual 5.76kg (16 x 360g a bag) in a cardboard box. 5.76kg (16 x 360g a bag) in a cardboard box. • molding: Round / Long / Triangle. • Second fermentation: 45 min at 35°C. SHELF LIFE SHELF LIFE • Cutting • Baking:12 months in the original packaging. This product 35 min at 240°C. 12 months in the original packaging. This product keeps all its properties when stored in a cool and dry keeps all its properties when stored in a cool and dry place (25°C max). place (25°C max). ®

NAPOLTIGER IPASTE BLEND 3 Excellent taste 33 Very Pizza tasty bases breads of all types Mix suitableYeast for breadbased and rolls,product designed with 33 Flexibility Designed and perfectly easy to for product pizza dough the latest Lesaffrefor P enzymeIZZA technologymaking for a clean label system to achieve an authentic product. All 3 Traditional recipes for a modern products in this range contain sour dough.

Inventis™ bakery mix “Napol’I Blend” makes it simple DEEP PAN pizza and easy to make different kinds of pizza bases: from Basic bread recipe: thin and crispy to deep, soft and rich in taste. The mix For 7 pizzas of 900gBakers grade white flour 100 5 kg contains high-quality instant dry yeast and specific Water 60 3 ltr PreparationDCL Craftbake Time: Yeast 75 minutes (+10h of storage)3 150g functional ingredients to improve the structural and RECIPESalt 1.5 75g processing properties of different types of pizza dough, other ingredients are added for optimal SafproFlour type 55 300 improver 100 %0.5 4 000 g 25g Water 54 % 2 160 g flavour and aroma characteristics for delicious, tasty Napol’i Blend 4.40 % 175 g pizzas. The pizza dough can be kept chilled for 8 – 10 oil 4 %INGREDIENTS 160 g hours before baking to enable pizzas to be freshly TOTAL Salt; Fermented wheat flour; Wheat flour; Yeast 6 495 g baked one by one. (Saccharomyces Cerevisiæ, emulsifier: sorbitan BREAD-mAKING DIAGRAm monostearate); Malted wheat flour; Sunflower oil; PACKAGING st nd •Flour treatment agent: ascorbic acid; Enzymes: alpha-mixing: Spiral mixer: 4 min at 1 speed +/- 2 min at 2 speed. 5.6kg (16 x 350g a sachet) in a cardboard box. Dough temperature: 25°C +/- 1°C. • First fermentation:amylase, amyloglucosidase, glucose-oxidase, 10 min at room temperature. • Dividing: 900g pieces (indicative). hemicellulase. SHELF LIFE 12 months in the original packaging. This product keeps • molding: SquareProduced in a plant that also processes gluten, soya and milk. • Second fermentation: 30 min at room temperature. all its properties when stored in a cool and dry place (25°C max). • Storage: 8 to 10 hours at 4°C. PACKAGING Evenly apply to the surface of un-proofed dough using a • Baking: 6 min at 320°C. pastry brush. Prove and bake products as usual 5.76kg (16 x 360g a bag) in a cardboard box.

SHELF LIFE 12 months in the original packaging. This product keeps all its properties when stored in a cool and dry place (25°C max). ® ® ®

GLUTEN FREE 3 Easy Gluten Free bread mix TIGER PASTE 3 Very tasty breads TIGER PASTE 3 Very3 Produced tasty breads on Gluten Free line Mix suitable for bread and rolls, designed with 3 Flexibility and easy to product Mix suitableBREAD for bread and rolls, MIX designed with 3 Flexibility3 Soft and and Great easy tasting to product the latest Lesaffre enzyme technology for a clean the latest Lesaffre enzyme technology for a clean label system to achieve an authentic product. All 3 Traditional recipes for a modern label system to achieve an authentic product. All 3 Traditional recipes for a modern products in this range contain sour dough. products in this range contain sour dough.

BASE RECIPE: Just add yeast, water and oil to produce a range of soft, great tasting gluten free breads. The mix is free Basic bread recipe: BasicGluten bread Free recipe: Mix 100 % 6kg from Gluten, egg and soya, utilising a combination of Bakers grade white flour 100 5 kg BakersWater grade white flour 100 % 1006ltr 5 kg rice flour and starches to create a great textured Water 60 3 ltr WaterDCL Craftbake yeast 3 % 60180g 3 ltr DCL Craftbake Yeast 3 150g DCL Craftbake Yeast 3 150g gluten free alternative. To add further products in Sunflower oil 5 % 300g Salt 1.5 75g Salt 1.5 75g your Gluten free bread range, add 20% seeds into the TOTAL 12 480g Safpro 300 improver 0.5 25g Safpro 300 improver 0.5 25g mix to create a fantastic seeded gluten free offering

Mix: 3 min slow INGREDIENTS 5 min fast INGREDIENTS PACKAGING Salt; Fermented wheat flour; Wheat flour; Yeast DoughSalt; Fermented wheat flour; Wheat flour; Yeast temperature 27⁰C 6kg, 12.5kg and 25kg bags (Saccharomyces Cerevisiæ, emulsifier: sorbitan (Saccharomyces Cerevisiæ, emulsifier: sorbitan monostearate); Malted wheat flour; Sunflower oil; GFmonostearate); Malted wheat flour; Sunflower oil; White Tin bread – scale 500g, mould and place in tins, Flour treatment agent: ascorbic acid; Enzymes: alpha- Flour treatment agent: ascorbic acid; Enzymes: alpha-proof 80 mins 38 C 70% RH, bake 35 mins 230 C SHELF LIFE amylase, amyloglucosidase, glucose-oxidase, amylase, amyloglucosidase, glucose-oxidase, 12 months in the original packaging. This product keeps hemicellulase. GF Seeded Tin Bread – add up to 20% seeds,hemicellulase. scale 500g, all its properties when stored in a cool and dry place (25°C mould and place in tins, proof 80 mins 38 C 70% RH, bake max). Produced in a plant that also processes gluten, soya and milk. 35 mins 230Produced in a plant C that also processes gluten, soya and milk. PACKAGING Evenly apply to the surface of un-proofed dough using a PACKAGING Evenly apply to the surface of un-proofed dough using a pastry brush. Prove and bake products as usual GF Rolls - scale 80g, mould round and place on tray, proof pastry brush. Prove and bake products as usual 5.76kg (16 x 360g a bag) in a cardboard box. 80 mins 5.76kg (16 x 360g a bag) in a cardboard box.38 C 70% RH, bake 25 mins 230 C

SHELF LIFE SHELF LIFE 12 months in the original packaging. This product 12 months in the original packaging. This product keeps all its properties when stored in a cool and dry keeps all its properties when stored in a cool and dry place (25°C max). place (25°C max). ®

3 Roar-some flavour and crunchy bite TIGER PASTE 3 Very tasty breads 3 Just add oil Mix suitable for bread and rolls, designed with 3 Flexibility and easy to product the latest Lesaffre enzyme technology for a clean 3 Brings out your creativity labelTIGER system to achieve PASTE an authentic MIX product. All 3 Traditional recipes for a modern products in this range contain sour dough.

Tiger Paste Mix offers a Roar-some addition to your BASE RECIPE: Basic bread recipe: standard bread range. Create breads that all the TigerBakers Mix grade white flour100 % 1001kg 5 kg family will enjoy, a full flavoured topping and Water 60 3 ltr VegetableDCL Craftbake Oil Yeast 150 % 31.5kg 150g decorative finish to breads resembling the Salt 1.5 75g appearance of a tiger’s coat. Be creative and add extra Safpro 300 improver 0.5 25g flavours such as chilli and paprika to add a whole new Mix oil and Tiger mix together, Apply to the range of bread toppings. top side of bread after proof and beforeINGREDIENTS baking. Salt; Fermented wheat flour; Wheat flour; Yeast PACKAGING (Saccharomyces Cerevisiæ, emulsifier: sorbitan 12.5kg bag monostearate); Malted wheat flour; Sunflower oil; Flour treatment agent: ascorbic acid; Enzymes: alpha- amylase, amyloglucosidase, glucose-oxidase, SHELF LIFE hemicellulase. 12 months in the original packaging. This product keeps Produced in a plant that also processes gluten, soya and milk. all its properties when stored in a cool and dry place (25°C max). PACKAGING Evenly apply to the surface of un-proofed dough using a pastry brush. Prove and bake products as usual 5.76kg (16 x 360g a bag) in a cardboard box.

SHELF LIFE 12 months in the original packaging. This product keeps all its properties when stored in a cool and dry place (25°C max). ® ®

NEW!

Sensory enhancer

BRING YOUR SEEDS CRACKERS taste BREADS TO A NEW SEMOLINA 3 Roar-some flavour and crunchy bite CRACKERS TIGER PASTE 3 Very tasty breads TIGER PASTE 3 Very tasty breads taste 3 Just add oil DIMENSION Mix suitable for bread and rolls, designed with 3 Flexibility and easy to product Mix suitable for bread and rolls, designed with 3 Flexibility and easy to product the latest Lesaffre enzyme technology for a clean 3 Brings out your creativity the latest Lesaffre enzyme technology for a clean labelTIGER system to achieve PASTE an authentic MIX product. All 3 Traditional recipes for a modern label system to achieve an authentic product. All 3 Traditional recipes for a modern products in this range contain sour dough. products in this range contain sour dough. Sensory enhancer Tiger Paste Mix offers a Roar-some addition to your BASE RECIPE: Basic bread recipe: standard bread range. Create breads that all the Basic bread recipe: TigerBakers Mix grade white flour100 % 1001kg 5 kg family will enjoy, a full flavoured topping and Bakers grade white flour 100 5 kg Water 60 3 ltr Water 60 3 ltr VegetableDCL Craftbake Oil Yeast 150 % 31.5kg 150g decorative finish to breads resembling the DCL Craftbake Yeast 3 150g Salt 1.5 75g appearance of a tiger’s coat. Be creative and add extra Salt 1.5 75g Safpro 300 improver 0.5 25g flavours such as chilli and paprika to add a whole new Safpro 300 improver 0.5 25g Mix oil and Tiger mix together, Apply to the range of bread toppings. top side of bread after proof and beforeINGREDIENTS INGREDIENTS baking. Salt; Fermented wheat flour; Wheat flour; Yeast PACKAGING Salt; Fermented wheat flour; Wheat flour; Yeast (Saccharomyces Cerevisiæ, emulsifier: sorbitan 12.5kg bag (Saccharomyces Cerevisiæ, emulsifier: sorbitan monostearate); Malted wheat flour; Sunflower oil; monostearate); Malted wheat flour; Sunflower oil; Flour treatment agent: ascorbic acid; Enzymes: alpha- •Flour treatment agent: ascorbic acid; Enzymes: alpha-Amazing savoury flavoured toppings amylase, amyloglucosidase, glucose-oxidase, SHELF LIFE amylase, amyloglucosidase, glucose-oxidase, hemicellulase. 12 months in the original packaging. This product keeps combined with yeasthemicellulase. extract Produced in a plant that also processes gluten, soya and milk. all its properties when stored in a cool and dry place (25°C Produced in a plant that also processes gluten, soya and milk. max). • PACKAGING Evenly apply to the surface of un-proofed dough using a Durum wheat semolinaPACKAGING / SeededEvenly apply to the surface of un-proofed dough using a pastry brush. Prove and bake products as usual pastry brush. Prove and bake products as usual 5.76kg (16 x 360g a bag) in a cardboard box. (brown5.76kg (16 x 360g a bag) in a cardboard box. linseed, sesame seed, millet) SHELF LIFE SHELF LIFE 12 months in the original packaging. This product • Enhance12 months in the original packaging. This product the flavour of all breads keeps all its properties when stored in a cool and dry keeps all its properties when stored in a cool and dry place (25°C max). place (25°C max). WORKING TOGETHER TO BETTER NOURISH AND PROTECT THE PLANET

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