• RAYMOND posted an update 1 year, 2 months ago

    Hello,
    I see that my original question was never answered nor were any suggestions offered. Maybe this forum is no longer active. Anyway, I do have another question that I will try asking, this one pertaining to the amount of L-Cysteine to add to 680 grams of flower. Hopefully I can get an answer to this.
    Thank you,
    Ray

  • Hi Lin.
    Thank you for getting back to me. I am doing testing right now using 680 g
    dough balls of “All Trumps” high gluten flour. Protein 14.2% – Ash 0.56% –
    Moisture 14.0% * NOT BLEACHED – NOT BROMATED. I have come across a company
    by the name of LALLEMAND who advertises a few products I am interested in
    learning more about, INSTAFERM 03, FERMAID…[Read more]

  • Hello,
    I am new to this forum and I am seeking a dough conditioner/s which will improve dough handling by increasing extensibility during the stretch process of pizza dough, reduce proofing time and I would like to obtain a lighter, more airy crumb with a slight nutty flavor. Thank you all in advance for your suggestions. Hopefully I posted this…[Read more]

  • RAYMOND became a registered member 1 year, 3 months ago