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LEVIT INSTANT, 22 LB (10 KG)
Product Code: 041007
Baking additive for use as a dry leaven
- Availability: Out of stock
Net Weight: 22.05 lbs
Shelf Life: 274 Days
Recommended Storage: Dry
Ingredients:
Dried Sour Dough (Rye Flour, Wheat Flour, Lactic Acid Bacteria), Dextrose, Wheat Starch, Rye Flour, Acerola Fruit Powder (Carrier: Maltodextrin)
Country of Origin: Switzerland
Shelf Life: 274 Days
Recommended Storage: Dry
Ingredients:
Dried Sour Dough (Rye Flour, Wheat Flour, Lactic Acid Bacteria), Dextrose, Wheat Starch, Rye Flour, Acerola Fruit Powder (Carrier: Maltodextrin)
Country of Origin: Switzerland
Preparation:
Add directly to the flour; 40 gr per kilo of flour, or 11/4 oz per 2 pounds in bakers-%: 4 % per quantity of flour
Application:
The basic additive for all breads; enables consistent dough proofing in time and volume; improves shelf-life of bread; for all types of flour, tasty large and special breads and rolls; levit Instant is particularly suitable for a short, direct method as all flavorings and active substances are contained in yeast pre-dough; the flavor is more intensive, the crust is crispy, and the crumb is elastic and firm
Advantages:
Saves 80% of preparation time; eliminates sponge process; all natural; stabilizes fermentation and regulates the formation of acids; extension of freshness - the swollen starch (in Levit products the starch has already undergone an intensive pre-swelling) is only slowly dehydrated because the Levit products contain an increased amount of important proteins – the water absorption in the preparation of dough is increased which means that the baked product retains its freshness and moistness longer
Add directly to the flour; 40 gr per kilo of flour, or 11/4 oz per 2 pounds in bakers-%: 4 % per quantity of flour
Application:
The basic additive for all breads; enables consistent dough proofing in time and volume; improves shelf-life of bread; for all types of flour, tasty large and special breads and rolls; levit Instant is particularly suitable for a short, direct method as all flavorings and active substances are contained in yeast pre-dough; the flavor is more intensive, the crust is crispy, and the crumb is elastic and firm
Advantages:
Saves 80% of preparation time; eliminates sponge process; all natural; stabilizes fermentation and regulates the formation of acids; extension of freshness - the swollen starch (in Levit products the starch has already undergone an intensive pre-swelling) is only slowly dehydrated because the Levit products contain an increased amount of important proteins – the water absorption in the preparation of dough is increased which means that the baked product retains its freshness and moistness longer