semolina flour for pasta and puddings
g., gluten) in the total amount of binder (e.g.
focaccia- dough:300g high-gluten powderyeast 3gsugar/honey 10g
(6) gluten drying: wet gluten is sent to a gluten press for
52% max moisture : 14% max wet gluten (db) : 34% min appli
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