Overview
For the production of rye flavoured bread and rolls
Fino Rye Base
Storage
Cool, dry and dark conditions
Shelf Life
270 days
Type
Bag
Ingredients
Group A
Ingredient
KG
-
0.600
Water hot
0.900
Bread Flour
0.600
BAKELS INSTANT ACTIVE DRIED YEAST
0.030
-
0.020
Total Weight: 2.150
Group 1
Ingredient
KG
-
0.040
Total Weight: 0.040
Method
1. Presoak Rye Base & hot water together in a bowl for approx. 1 hour or until water turn cool.
2. Add all the ingredients into a spiral mixer.
3. Mix the dough at a slow speed for 3 minutes, then increase to a fast speed for an additional 9 minutes or until the dough is fully developed.
4. Scale and shape the dough into 600g portions or as desired. Put them into a round heavily floured baskets.
5. Proof the dough at 34°C with 80% humidity for approx. 50 minutes.
6. Inject steam and bake the dough at 210°C top heat and 200ﹾC bottom heat for approx. 50 minutes or until fully baked with brown color.
Usage
Replaces 20 – 40% of flour in standard bread recipes
Nutritional Information
Type
Value
Energy (kJ)
1,473.50
Energy (Kcal)
352.50
Protein (g)
11.40
Fat (g)
1.70
Fat (of which saturates)(g)
0.30
Carbohydrate (g)
74.60
Carbohydrate (of which sugars)(g)
3.50
Dietary Fibre (g)
12.70
Sodium (mg)
65.30
Ingredients
Ryemeal (47%), Wholemeal Flour, Malt Flour, Gluten Flour, Acidity Regulator (INS330), Emulsifier (INS472(e)), Free Flow Agent (INS170), Salt
Packaging
Code
Size
Type
Palletisation
3821
15 KG
Bag
Ingredients
Group A
Ingredient
KG
-
0.600
Water hot
0.900
Bread Flour
0.600
BAKELS INSTANT ACTIVE DRIED YEAST
0.030
-
0.020
Total Weight: 2.150
Group 1
Ingredient
KG
-
0.040
Total Weight: 0.040
Method
1. Presoak Rye Base & hot water together in a bowl for approx. 1 hour or until water turn cool.
2. Add all the ingredients into a spiral mixer.
3. Mix the dough at a slow speed for 3 minutes, then increase to a fast speed for an additional 9 minutes or until the dough is fully developed.
4. Scale and shape the dough into 600g portions or as desired. Put them into a round heavily floured baskets.
5. Proof the dough at 34°C with 80% humidity for approx. 50 minutes.
6. Inject steam and bake the dough at 210°C top heat and 200ﹾC bottom heat for approx. 50 minutes or until fully baked with brown color.
Usage
Replaces 20 – 40% of flour in standard bread recipes
Nutritional Information
Type
Value
Energy (kJ)
1,473.50
Energy (Kcal)
352.50
Protein (g)
11.40
Fat (g)
1.70
Fat (of which saturates)(g)
0.30
Carbohydrate (g)
74.60
Carbohydrate (of which sugars)(g)
3.50
Dietary Fibre (g)
12.70
Sodium (mg)
65.30
Ingredients
Ryemeal (47%), Wholemeal Flour, Malt Flour, Gluten Flour, Acidity Regulator (INS330), Emulsifier (INS472(e)), Free Flow Agent (INS170), Salt
Packaging
Code
Size
Type
Palletisation
3821
15 KG
Bag
