4.IngredientsU.K.
4.1.YeastU.K.
Active dry yeast of type Saccharomyces cerevisiae DHW-Hamburg-Wansbeck or a product having the same characteristics.
4.2. Tap water U.K.
4.3.Sugar-salt-ascorbic acid solutionU.K.
Dissolve 30 ± 0,5 g of sodium chloride (commercial grade), 30 ± 0,5 g of sucrose (commercial grade), and 0,04 ± 0,001 g ascorbic acid in 800 ± 5 g of water. Prepare fresh daily.
4.4.Sugar solutionU.K.
Dissolve 5 ± 0,1 g sucrose (commercial grade) in 95 ± 1 g of water. Prepare fresh daily.
4.5.Enzyme active malt flourU.K.
Commercial grade.