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French Baguette Mix
Komplet
1/50 LB
6103101
Description: French Baguette Mix combines a special European-style wheat flour with traditional fermentation flavors and natural dough improvers in this classic blend.
Suggested Application: Use French Baguette Mix to make baguettes, petit pain, boules and other French-style breads and rolls.
Description: French Baguette Mix combines a special European-style wheat flour with traditional fermentation flavors and natural dough improvers in this classic blend. Suggested Application: Use French Baguette Mix to make baguettes, petit pain, boules and other French-style breads and rolls. French Baguette Mix has a powder appearance, is pale in color, and has a sour aroma. Ingredients: Wheat Flour, Natural Wheat Sour, Salt, Calcium Diphosphate, Fava Bean Flour, Dextrose, Malted Barley Flour, Distilled Monoglycerides, Lecithin, Enzymes, Ascorbic Acid.
View Item Spec Sheet
SKU | 6103101 |
---|---|
Package Type | Bulk |
Brand Name | Komplet |
Ingredients | Wheat Flour, Natural Wheat Sour, Salt, Calcium Diphosphate, Fava Bean Flour, Dextrose, Malted Barley Flour, Distilled Monoglycerides, Lecithin, Enzymes, Ascorbic Acid. |
Unit Size | 1/50 LB |
Dietary & Lifestyle | GMO Free, Kosher, Vegan |
Nutrition Facts
227 servings per container
Serving size
100GR
calories
per serving
340
Amount/serving
% Daily Value*
Total Fat
1.5G
2%
Saturated Fat
0G
0%
Trans Fat
0G
Cholesterol
0MG
0%
Sodium
790MG
34%
Amount/serving
% Daily Value*
Total Carbohydrate
69G
25%
Dietary Fiber
5G
18%
Total Sugar
1G
Includes 1g Added Sugars
0%
Protein
13G
Vitamin D
0MCG
MCG%
Calcium
94MG
MG%
Iron
1MG
6%
Potassium
108MG
2%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Contains:Soy|WheatMay Contain:Tree Nuts|Eggs|Milk|Soy|Wheat
Ingredients:Wheat Flour, Natural Wheat Sour, Salt, Calcium Diphosphate, Fava Bean Flour, Dextrose, Malted Barley Flour, Distilled Monoglycerides, Lecithin, Enzymes, Ascorbic Acid.
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