Bread With Low Sugar Syrup

Make sucrose-free bread much less sugary, sweeter, greater functional, and healthier
O Sucrose)
Powdered sugar syrup does no longer comprise sucrose, i.e. the bread made is sucrose-free bread
Bread made from powdered sugar syrup has a complete sugar content material of <5%, which is low in sugar
(100 sweet) The sweetness of powdered sugar syrup is equal to the sweetness of sucrose, and the sweetness is extra refreshing
Prebiotics: Powdered sugar syrup includes prebiotics (isomalto-oligosaccharides, polydextrose)
Product utility notes
Base formula
Powdered sugar is used in conjunction with the syrup
The quantity of powdered sugar is 4%~6% of flour, and the quantity of syrup is 14%~16% of flour
Factory manufacturing recommendations
The quantity of powdered sugar is 6% of flour, the quantity of syrup is 16% of flour, and the quantity of yeast is 1.6%~2% of flour
Flour -------- a hundred percent yeast ------- 1.8%
Artisan bread improver ------0.7% milk taste powder-------------- 0.396
GLYCERIN---------------19G
Water (adjusted for flour) ----- 38%
Eggs -------5%
Artisan bread besides sucrose syrup - 16% 6
Artisan bread except sucrose sugar powder -6%
Salt ----1%%
Artisan overflow bread emulsifier-------1%
Butter ------------ 1096
Preservatives - lick and add in accordance to the country wide standard
Make sucrose-free bread much less sugary, sweeter, greater functional, and healthier
O Sucrose)
Powdered sugar syrup does no longer comprise sucrose, i.e. the bread made is sucrose-free bread
Bread made from powdered sugar syrup has a whole sugar content material of <5%, which is low in sugar
(100 sweet) The sweetness of powdered sugar syrup is equal to the sweetness of sucrose, and the sweetness is extra refreshing
Prebiotics: Powdered sugar syrup incorporates prebiotics (isomalto-oligosaccharides, polydextrose)
Product utility notes
Base formula
Powdered sugar is used in conjunction with the syrup
The quantity of powdered sugar is 4%~6% of flour, and the quantity of syrup is 14%~16% of flour
Factory manufacturing recommendations
The quantity of powdered sugar is 6% of flour, the quantity of syrup is 16% of flour, and the quantity of yeast is 1.6%~2% of flour
Flour -------- one hundred percent yeast ------- 1.8%
Artisan bread improver ------0.7% milk taste powder-------------- 0.396
GLYCERIN---------------19G
Water (adjusted for flour) ----- 38%
Eggs -------5%
Artisan bread besides sucrose syrup - 16% 6
Artisan bread except sucrose sugar powder -6%
Salt ----1%%
Artisan overflow bread emulsifier-------1%
Butter ------------ 1096
Preservatives - lick and add in accordance to the countrywide standard