BAKERpedia's video: Tuesday 10 at 10: frozen dough calcium stearoyl lactylate and more

Richard is back again this Tuesday morning answering baker questions! Today's topics include: - How long does it take to thaw frozen bread dough to bake a loaf of bread if I don’t have a retarder box? - On your web page, in the part of the water absorption capacity, you present a table classifying the flours according to this property, but I would like to know if there is any classification considering the oil absorption capacity, that is to say, are there specific ranges for oil absorption? - Hello, I want to know what difference you know between CSL and SSL in applications? Curious to learn more about frozen dough? Check out this article: https://t2m.io/ZC5hVdXx Want to explore water absorption? Learn more here: https://t2m.io/aZLiObmF Looking to learn more about calcium stearoyl lactylate? Check out this article: https://t2m.io/mKvY8fgS Searching for more free online bakery resources? Head to the BAKER Academy: https://t2m.io/aBREZt90 Want to take a deeper dive with Richard about your product? Get in touch here: https://t2m.io/Tbfq6Vy8 Still have a question? BAKERpedia it: https://t2m.io/0Fxs88Ut