LOLA'S GLUTEN-FREE
BREAD IMPROVER
This product was developed to simplify bread making for regular users of my sandwich bread. It is basically dried egg-white with some citric acid to improve the PH in your local water and a little tapioca starch to easily distibute the egg white.
Instructions for use are on the pack or you can purchase a laminated recipe sheet with step by step instruction and coloured photographs. It is packed in 200g packs for economical mailing and its shelf life is over two years. For pricing see the Ingredient order form.
Use of the bread improver replaces the fresh egg white in the recipe and refines the texture of the loaf as well as the keeping qualities. It also allows you to make an easy bread pre-mix that can be packaged for later use eliminating the need for dissolving the gelatine and the separate beating of the egg whites. Simply combine all the dry recipe ingredients as in Lola's Sandwich Bread Recipe, replace the egg whites with the bread improver and when you are ready to bake your loaf, just add to warm water and mix. For additional help there is a step-by- step recipe sheet for Sandwich Bread using .Bread Improver.
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