Ingredients
spelt flour, barley malt flour partly roasted, sunflower seeds, lupine grits, wheat gluten,
yoghurt sourdough dried, salt, vegetable oil (rapeseed origin), emulsifier E472e, lecithin E322,
calcium phosphate E341, sodium phosphate E339, enzymes (vegetable origin), ascorbic acid E300.
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complete mix - ready to use for bread and rolls
• The interesting taste of spelt wheat combined with yoghurt sourdough and sunflower seeds provide an outstanding flavour. The crust is tender, crisp and short in bite, the crumb is soft and has an appetizing golden yellow colour.• Complete mix with up-to-date technology
- excellent machine handling of the dough
- high fermentation tolerance
- ensures successful baking results
| Recipe | |
| Schapfen Dinkel Joghurt Brötchen | 10.0kg |
| fresh yeast | 0.4kg |
| or dry yeast | 0.15kg |
| water | 5.4l |
| total dough | 15.55kg |
• Dough temperature 26 - 27° C
• Mix 5 minutes at slow
+ 4 minutes at fast speed (spiral mixer)
• Rest time: 10 - 15 minutes
• for 250 g loaves 300 g dough weight,
for rolls 1800 g per dough head (30 pieces)
• After forming decorate topside with spelt
flakes and sesame seeds and set up on trays
• Proofing time: 45 - 60 minutes
• Bake at 230° C with steam
• Baking time: 30 minutes for bread
20 minutes for rolls
Packing: 25 kg per bag with PE liner
Store in a cool and dry place (18° C max)
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