Description
A rustic mix for bread and bread rolls. Suitable for semi-baked and frozen products. Contains ray malt and ray souer dough.
Recipe:
2.000 kg ROGGEN
8.000 kg wheat flour
0.350 kg of yeast
5.800 kg water
Interlace: 3 min at slow speed + 6 min at fast speed
Dough temperature: 24-28 degrees
Dough rest: 10-25 min
Break after splitting: 8-10 min
Fermentation: 30-60 min at 35-37 degrees and 75% moisture
Baking temperature: 240 degrees
Baking time: by size.
Packing: 10 kg bag
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