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Rye flour, hydrogenated wheat sour dough, dehydrated vegetable oil (palm- or rapeseed), barley malt flour, wholemeal wheat flour, lecithin E322, guar gum flour E412, corn flour, citric acid E330, sodium acetate E262, dextrose, wheat malt flour, lupine flour, calcium sulphate E516, ascorbic acid E300, enzyme (vegetable origin).

Schapfen RoggenPerfekts
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improver and souring agent for rye bread

• For all bread types with more than 50 % rye blend
• RoggenPerfekt contains all acids and ingredients to produce a quality rye bread, even without using sour dough
• Gives the typical taste and appealing flavour to the rye bread the customer is expecting
• Dosage: 1 – 3,5 % on flour quantity depending on flour blend
Recipe for bread 50 % rye blend 70 % rye blend Pumpernickel*
rye flour 5.0kg 7.0kg 2.0kg
wheat flour 5.0kg 3.0kg 1.0kg
cracked rye meal* or rye flakes -- -- 7.0kg
Schapfen RoggenPerfekt 0.15kg 0.20kg 0.35kg
salt 0.2kg 0.2kg 0.22kg
fresh yeast 0.2kg 0.2kg 0.15kg
or dry yeast 0.2kg 0.2kg 0.35kg
EuroTop improver -- -- 0.50kg
water** 7.0 - 7.4l 7.2 - 7.8l 7.5 - 8.5l

*processing with soak stage
** depending on water absorption

• dough temperature: 28 - 30° C
• Rest time: 20 - 30 minutes

Packing: 25 kg per bag with PE liner
Store in a cool and dry place (18° C max)
Art. No. 03 7 32 A