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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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