Ingredients
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).
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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
| Recipe | |
| 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)
Art. No. 03 2 34 1