Table 1 Composition of baguette ingredients

Ingredients	Control	T1	T2	T3
T55	100	90	80	70
Baromi2		10	20	30
Solarsalt	2.1	2.1	2.1	2.1
Instant dry yeast	0.8	0.8	0.8	0.8
Water	65	65	65	65
Additional water	4	4	4	4

The following table represents the ingredients used in baguette production expressed in baker’s percentage: control-contains 0% ‘Baromi 2’; T1- contain 10% ‘Baromi 2’; T2-contain 20% ‘Baromi 2’; T3-contain 30% ‘Baromi 2’.