Ingredients
Wheat flour, rye flour, potato flakes, dried rye sourdough, malt flour (wheat, barley),
wheat gluten, salt, ascorbic acid E300, enzymes (vegetable origin), spices.
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• Potatoes and rye sour dough are giving this bread its characteristic taste
• Thanks to the addition of potatoes the bread remains soft and delicious for several days
• A perfect combination of ingredients guarantees an easy production and constant bread quality
• Dosage : 50 %
| Recipe for Potato Bread | |
| concentrate | 5.0kg |
| wheat flour | 5.0kg |
| fresh yeast | 0.30kg |
| or dry yeast | 0.12kg |
| water | 7.2l |
| total dough | 17.5kg |
• Dough temperature: 27° C
• Mix 3 minutes at slow + 5 minutes at fast speed (spiral mixer)
• Rest time: 20 - 30 minutes
• Scale 580 g dough for 500 g loaves
• Mould dough pieces round, decorate topside with flour and set up on trays
• Proof time: 45 – 60 minutes
• Bake at 230° C with steam
• Baking time: 30 minutes
Packing: 25 kg per bag with PE liner
Store in a cool and dry place (18° C max)
Art. Nr. 03 2 09 A