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Linseeds, sunflower seeds, wheat flour, rye flour, malt flour (barley, wheat), sesame seeds, iodised salt, sugar, dried wheat sourdough, wheat gluten, mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids E472e, dextrose, ascorbic acid E300, enzyme (vegetable origin).

Schapfen Islander
[PDF download]

concentrate for bread and rolls

• Light multi-grain bread with a aromatic flavour
• A blend of rye and wheat flour with dried sourdough, contains sunflower-, linseeds and sesame seeds
• Easy to handle for professional bread quality
• Dosage: 30 % on flour quantity

Recipe for bread and rolls
Schapfen Islander 3.0kg
wheat flour 7.0kg
fresh yeast 0.4kg
or dry yeast 0.15kg
water 5.3l
total dough 15.54kg

• Dough temperature 27 - 28° C
• Mix 5 minutes at slow + 7 minutes at fast speed (spiral mixer)
• Rest time: 15 - 20 minutes
• Scaling weight: for 500 g loaves 580 g, for rolls 70 g (2100 g per head = 30 pieces), for sticks 350 g dough weight
• Mould dough pieces, decorate topside with seeds and flakes and set on trays
• Proofing time: 40 - 50 minutes
• Before baking cut bread surface
• Baking with steam, bread 30 minutes at 210° C, roll s 20 minutes at 240° C

Packing: 25 kg per bag with PE liner
Store in a cool and dry place (18° C max)
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