Scandinavian Rye Bread Mix
Overview
A clean label bread mix used for making medium to dark rye bread and rolls with a traditional rye sour flavour and rich dark colour.
Scandinavian Rye Bread Mix
Storage
Store below 25°C in clean, dry conditions and protected from direct sunlight.
Shelf Life
365 days
Type
Bag
Allergens
Contains: wheat, gluten, milk, soy, May be present due to shared equipment: egg and sulphites
Category
Ingredients
Group 1
Ingredient
KG
%
Scandinavian Rye Bread Concentrate
1.000
50.00
Bakers Flour
1.000
50.00
Bakels Instant Active Dried Yeast
0.025
2.00
Water (Variable)
1.300
67.00
Total Weight: 3.325
Method
Dark Rye Bread
1. Place all ingredients in mixing bowl.
2. Spiral mixer, 6 minutes.
3. Finished dough temperature 27°-30°C.
4. All dough to recover for 10 minutes.
5. Scale.
6. Intermediate proof, 10 minutes.
7. Place in tins.
8. Final proof for approximately 45 minutes.
9. Bake at 230°C for 25 minutes.
Nutritional Information
Type
Value
Energy (kJ)
1,420.00
Protein (g)
8.20
Fat- Total g
1.60
Fat - Saturated g
0.30
Carbohydrate (g)
67.30
Carbohydrate-Sugars g
7.50
Dietary Fibre g
9.10
Sodium mg
1,300.00
Ingredients
Rye flour (55%), Wheat flour (thiamine, folate), Roasted Barley Malt, Iodised Salt, Milk Solids, Sugar, Acidity regulator (citric acid), Soy Flour, Antioxidant (ascorbic acid), Enzyme (amylase) (wheat)
Packaging
Code
Size
Type
Palletisation
391502
12.5 KG
Additional Information
Product Info:
Use 1:1 with flour and avoid weighing errors.
Add flour, yeast and water only.
Traditional rye sour flavour and rich dark colour.
Clean label.
Excellent fresh keeping qualities of the finished goods.
No need to use a "sour dough" method.
Excellent dough handling properties.
Ingredients
Group 1
Ingredient
KG
%
Scandinavian Rye Bread Concentrate
1.000
50.00
Bakers Flour
1.000
50.00
Bakels Instant Active Dried Yeast
0.025
2.00
Water (Variable)
1.300
67.00
Total Weight: 3.325
Method
Dark Rye Bread
1. Place all ingredients in mixing bowl.
2. Spiral mixer, 6 minutes.
3. Finished dough temperature 27°-30°C.
4. All dough to recover for 10 minutes.
5. Scale.
6. Intermediate proof, 10 minutes.
7. Place in tins.
8. Final proof for approximately 45 minutes.
9. Bake at 230°C for 25 minutes.
Nutritional Information
Type
Value
Energy (kJ)
1,420.00
Protein (g)
8.20
Fat- Total g
1.60
Fat - Saturated g
0.30
Carbohydrate (g)
67.30
Carbohydrate-Sugars g
7.50
Dietary Fibre g
9.10
Sodium mg
1,300.00
Ingredients
Rye flour (55%), Wheat flour (thiamine, folate), Roasted Barley Malt, Iodised Salt, Milk Solids, Sugar, Acidity regulator (citric acid), Soy Flour, Antioxidant (ascorbic acid), Enzyme (amylase) (wheat)
Packaging
Code
Size
Type
Palletisation
391502
12.5 KG
Additional Information
Product Info:
Use 1:1 with flour and avoid weighing errors.
Add flour, yeast and water only.
Traditional rye sour flavour and rich dark colour.
Clean label.
Excellent fresh keeping qualities of the finished goods.
No need to use a "sour dough" method.
Excellent dough handling properties.
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