Ingredients
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).
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Concentrate for rye-grain-bread
• For German style rye bread as traditionally known• Dark crumb, strong crust and good fresh keeping qualities typical taste and flavour of rye bread produced with sourdough
• German type rye flour, plus all necessary ingredients to produce best quality rye bread. Contains no salt, therefore variable dosage from 20 – 50 %.
• easy to use, even for bakers without experience in rye bread production
| Recipe for | Swabian Loaf | Bavarian rye bread | rye rolls and stioks |
| Rye Blend | 30% | 50% | 25% |
| Rye plus | 3.0kg | 5.0kg | 2.5kg |
| wheat flour | 7.0kg | 5.0kg | 7.5kg |
| salt | 0.20kg | 0.20kg | 0.20kg |
| fresh yeast | 0.30kg | 0.25kg | 0.45kg |
| or dry yeast | 0.12kg | 0.10kg | 0.15kg |
| EuroTop improver | -- | -- | 0.50kg |
| water | 6.5 - 6.8l | 7.0 - 7.3l | 5.7 - 6.0l |
• Dough temperature: 29° C
• Mixing time: 5 minutes slow + 3 minutes fast
(spiral mixer) + 8 min at fast speed
• Rest time: 20 - 30 minutes
• Scaling weights: 580 g dough for 500 g loaves, or 850 g for 750 g loaves,
350 g for sticks and 1800 g for rolls per head (30 pieces.)
• Mould dough pieces, dust topside with flour and set up on trays
• Proof time approx. 50 minutes
• Bake at 230° C with steam, loaves 40 minutes (decre asing to 200° C after
10min), rolls 20 minutes
Packing: 20 kg per bag with PE liner
Store in a cool and dry place (18° C max)
Art. No. 0 3 2 08 A