Ingredients
Wheat flour, rye flour, nuts (hazelnut, walnut), wheat malt, soy grits, wheat protein, salt
iodized, corn flour, thickener (guar gum E412), spicery, acidifier (citric acid E330, sodium acetate E262,
lactic acid E270), dextrose, barley malt, vegetable oil, vegetable fat, glucose syrup, milk protein, flavour,
flour enhancer (ascorbic acid E300, backing enzymes)
Schapfen Tiroler Nussbrot
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• Schapfen Tiroler Nussbrot with an aromatic nuts taste, a pleasant crust and a long-lasting freshness
• The suitable bread for all meals and between, therefore it should not be missing in your bakery range
[PDF download]
Bread mix with a high proportion of hazelnuts and walnuts
• With careful roasted and crushed hazel – walnuts and typical tyrolean spices• Schapfen Tiroler Nussbrot with an aromatic nuts taste, a pleasant crust and a long-lasting freshness
• The suitable bread for all meals and between, therefore it should not be missing in your bakery range
| Direction for use | |
| Schapfen Tiroler Nussbrotd | 10.0kg |
| Fresh yeast | 0.25kg |
| or dry yeast | 0.1kg |
| total dough | 16.95kg |
| Mixer type | Spiral Mixer |
| Slow Speed: | 5 Minutes |
| Fast Speed: | 5 Minutes |
| Dough temperature: | 27° C |
| First Fermentation: | 20 Minutes |
| Dough Weight: | 600 g for 500 g breads |
| Final Proof: | 45 - 60 Minutes |
| Baking: | 50 Minutes Start at 240° C with steam, after 5 min decreasing to 210° C after 15 min dumpl open |
Packing: 20 kg per bag with PE liner
Store in a cool and dry place (18° C max)
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