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
Allergens
Gluten
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
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
Packaging
Code
Size
Type
Palletisation
3821
15 KG
Bag
