Dear Schaer Team,
My daughter has Celiac disease and since years we are using your products. I am writing you in connection with the Flour Mix B Bread-Mix, which we are using to prepare a bread in a bakery. It seems that now on the market the Flour is with New Recipe and with this flour we can't manage anymore to get good bread. The bakery has a gluten free program and with the previous version of this flour we got the perfect bread following the recipe written on the package. But now with the new flour the bread is too boiled and full with air. In fact it is very delicious, but we can't make sandwiches from it.
I would like to kindly ask you for a recipe, how to prepare a bread in a bakery with the new flour.
Thank you in advance for your support and help