Bread
wheat flour
drinking water
Yeast
vegetable oil
suger
salt
dried yeast
emulsifier
(E481,Combination of stearic acid and lactic acid, resulting in a mixture of several components. The origin of stearic acid can be or plant or animal fat, although in practice nearly always vegetable oil will be used.
E471
Synthetic fats, produced from glycerol and natural fatty acids, mainly from plant origin, but also fats of animal origin may be used. The product generally is a mixture of different products, with a composition similar to partially digested natural fat.
E472e
Esters of synthetic fats, produced from glycerol, natural fatty acids and another organic acid (acetic, lactic, tartaric, citric). The fatty acids are mainly from plant origin, but also fats of animal origin may be used. The product generally is a mixture of different components, with a composition similar to partially digested natural fat esterified with other natural acids)
wheat gluten
acidity regulator
(E575 Synthetic, or produced by bacteria from sugar.)
flour treatment agent
(E300 A cid, which occurs naturally in most fruits and vegetables. Commercially synthesised by bacterial fermentation of glucose, followed by chemical oxidation.)
preservative
(E200 Sorbic acid naturally occurs in the fruit of the European Mountain-ash (Sorbus aucuparia ), after which the acid is named. It is commercially produced by several different chemical pathways.)
enzyme
And I that thought that bread was just as I did it.
honey,
salt,
flour
But apparently I´m doing it all wrong...
(E481,Combination of stearic acid and lactic acid, resulting in a mixture of several components. The origin of stearic acid can be or plant or animal fat, although in practice nearly always vegetable oil will be used.
E471
Synthetic fats, produced from glycerol and natural fatty acids, mainly from plant origin, but also fats of animal origin may be used. The product generally is a mixture of different products, with a composition similar to partially digested natural fat.
E472e
Esters of synthetic fats, produced from glycerol, natural fatty acids and another organic acid (acetic, lactic, tartaric, citric). The fatty acids are mainly from plant origin, but also fats of animal origin may be used. The product generally is a mixture of different components, with a composition similar to partially digested natural fat esterified with other natural acids)
wheat gluten
acidity regulator
(E575 Synthetic, or produced by bacteria from sugar.)
flour treatment agent
(E300 A cid, which occurs naturally in most fruits and vegetables. Commercially synthesised by bacterial fermentation of glucose, followed by chemical oxidation.)
preservative
(E200 Sorbic acid naturally occurs in the fruit of the European Mountain-ash (Sorbus aucuparia ), after which the acid is named. It is commercially produced by several different chemical pathways.)
enzyme
And I that thought that bread was just as I did it.
Water
Yeast,honey,
salt,
flour
But apparently I´m doing it all wrong...
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