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Wholemeal rye, malt flour, wholemeal wheat, soy grits, linseed, dried sour dough, iodised salt, rye flour, sugar, natural spices, guar gum E412, lactic acid E 270, lecithin E 322, soya flour, citric acid E330, sodium diacetate E262, calcium sulphate E516, enzymes (vegetable origin), ascorbic acid E 300.

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Concentrate for rustic bread and rolls, original “Bavarian spiced”

· Contains rye, wheat, soy grits, linseed, dried sour dough and a blend of Bavarian spices
· Dosage: 30%

Recipe for rolls and breads
Recipe rolls bread
concentrate 3.0kg 3.0kg
wheat flour 7.0kg 5.0kg
wholemeal flour, rye or wheat --kg 2.0kg
fresh yeast 0.4kg 0.25kg
or dry yeast 0.15kg 0.10kg
water 5.8l 6.0l
total 16.2kg 16.25kg

• Dough temperature: 27° - 28° C>
• Mixing time (spiral mixer): 3 min. slow + 7 min. fast speed>
• Rest time: 20 min.>
• Scaling weights: 580 g for 500 g loafs; 70 g for rolls (2100 g per head = 30 pieces)
• Mould pieces round and long, dust topside with wholemeal flour and set up on trays
• Proof time: 40 – 50 min.
• Before bake cut topside several times>
• Baking with steam: rolls at 240° C for 20 min.; bre ad at 230° C for 30 min.

Packing: 25 kg per bag with PE liner
Store in a cool and dry place (18° C max)
Art. No. 03 2 24 A