I ka hakakāʻana o Baker i ka palaoa, ma ka manawa momona o ka hoʻonuiʻana o kahi pōpoki, ma keʻano o ka wai i ka wā e hiki mai ana i ka wā e hiki mai ana. ʻO MagnesIM Lactate,ʻo ka "Factory a me keʻano o kaʻepekema a me ka hanaʻana i kaʻepekema a me ka hanaʻana, e hoʻokaʻawale i ko mākouʻike i nā huahana i hoʻopaʻaʻia.

ʻO MagnesIM Lactate Lactate Lacle i ka baking:
1
2.

Nā Mokuna Pūnaewele o ka hana
•ʻO ka hopena o ka leka uila ma Ioantic: MGI⁺⁺ Nā hana "molecular" ma waena o nā mea kūʻai aku "ma waena o nā proteins
• PH Balance Mastery: Lactate Ions E mālama i ka PH RAPTUMAL PH RACH (6.5-8.5.5.5), e hoʻopaʻa ana iā ia i ka ho'ōlaʻana iā ia.
• Ke kahuli nā kahu

Nā Kūlana noi no nā huahana i hoʻopaʻaʻia:
KA WELO WPRAIR WPRAIR WELI.
• Nā Kūlana Pūnaewele
•ʻO ka SCORTURURANTURL
• E hoʻolōʻihi i ka hana ola

Kāpena Purna |
•ʻO ka hoʻoikaikaʻana o SCACTUCTIEMENT: CO-Stabilizes i nā momona momona momona, ka hōʻemiʻana i ka nui o ka nui e 60%.
•ʻO ka mālamaʻana o ka Mistoune

Noodles |,03-0.05 %% (bulur paona paona)
• Ke hoʻohālikelike nei i ka manaʻo
•ʻO Brolt Clarity: Ua hōʻemiʻo Starch i ka lepa e 50%, hoʻololi i ka bront blabit i loko o ka lepo.

Nā Kuki |
• Hoʻonui i ka hoʻonuiʻana i ka hoʻonuiʻana i ka ikaika ma 20%, e hāʻawi ana i ka lau crisp crisp-like shattert.
• Hoʻonui i ka hoʻomaikaʻiʻana: nā hōʻemi i hōʻemiʻia e 15%, e hana ana i nā pahu +120 mau pahu no ka tonne o ka palaoa.

PastA |,05-0.08% (BLURLS paona paona)
•ʻO ke kaʻa kaʻaʻana
• Ka hemolele o keʻano

E like me ka mea e pili ana i nā kukui māmā ma waena o nā puka makani ma waena o nā puka makani, e like me ka beta gleams mahana ma nā papa - ʻO ia ka mea hōʻikeʻepekemaʻo MagnesIum Lactate i nā meaʻepekema Global Trafsmanship. ʻO ka mareʻana i ka hana kūpono-laina me ka mea hana a ka mea kākau inoaʻo Baiker, e hōʻoia i kēlā me kēia emboes e pili ana i kaʻepekema