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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• Pumpkin seeds in combination with herbs
give this bread the characteristic taste
• Contains soy grits, sunflower-,
sesame- and linseeds.
• Light aromatic bread type, a blend of
wheat and rye flour, with long lasting freshness
• Finest selection of raw material
guarantees best bread quality
• Dosage : 50 %
| Recipe for Potato Bread | |
| concentrate | 5.0kg |
| wheat flour | 5.0kg |
| fresh yeast | 0.30kg |
| or dry yeast | 0.15kg |
| water | 16.15l |
| total dough | 16.15kg |
• Dough temperature: 27° C
• Mix time (spiral mixer)
4 minutes slow
+ 6 minutes fast speed
• Rest time: 20 - 30 minutes
• Scale 580 g dough for 500 g loaves
• Mould dough pieces long, decorate with
pumpkin & oat flakes topping and set up on
trays
• Proof time: 45 – 60 minutes
• Bake at 230° C with steam
Packing: 25 kg per bag with PE liner
Store in a cool and dry place (18° C max)
Art. Nr. 03 2 09 A