To dissolve "Breadlac," draw all or part of the water into the mixer. Then add the "Breadlac" weighed off with the sugar and salt and give the mixing arm a few turns. Mix the rest of the batch in the usual way. This method applies to both straight doughs and sponges at the remix stage. Allow 1.25 lb. water for each pound of "Breadlac." A dough containing "Breadlac" should come from the mixer quite slack as it will tighten and dry to a marked degree on fermentation. If one does not allow for this tightening action after the dough leaves the mixer, it naturally does not work so well as it would otherwise. A dough containing "Breadlac" should be thoroughly mixed and usually profits by a minute or more mixing than used for one containing little or no milk.
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