Question #5

Your customer ask you a flour able to support 72 hours leavening time. You read our technical sheets and find that our “stronger” flour is suggested for max 25 HLT. What will you answer ?

a) I’m sorry to say that we have not such a “strong” flour

b) You can use MQ’s UNICA mixing the right chemical improver to get longer leavening time

c) Please tell me how much time your doughs usually leaven out of the fridge so I can find the MQ’s flour that fits your needs

d) MQ’s UNICA is declared for max 25 HLT but you can easily use it for much longer HLT just reducing the relative yeast % quota.

THE RIGHT ANSWER