Ingredients

Group 1
Ingredient
KG
Bread Flour
1.600
Chilled Water
1.050
Fino Rye Base
0.400
Brown Sugar
0.080
Butta Butteroils Substitute
0.080
Lecitem Pumpable-S
0.040
Salt
0.022
Yeast
0.020
Total Group: 1
Total Weight: 3.292

Method

1. No time dough, place all ingredients in the machine bowl and develop thoroughly.
2. Dough temperature 29-31°C, allow dough to recover 5 minutes.
3. Scale and mould as desired.
4. Proof and bake at 210°C .

Product Used

Ingredients

Group 1
Ingredient
KG
Bread Flour
1.600
Chilled Water
1.050
Fino Rye Base
0.400
Brown Sugar
0.080
Butta Butteroils Substitute
0.080
Lecitem Pumpable-S
0.040
Salt
0.022
Yeast
0.020
Total Group: 1
Total Weight: 3.292

Method

1. No time dough, place all ingredients in the machine bowl and develop thoroughly.
2. Dough temperature 29-31°C, allow dough to recover 5 minutes.
3. Scale and mould as desired.
4. Proof and bake at 210°C .

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Category

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