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Intense Rye Bread Mix
$19.00
Mixture for the production of bread varieties containing high rye content
Contains 60% rye flour, wheat flour, dried rye dough sourdough, rye malt flour, gluten, salt and enzyme.
Category: Bakery
Description
Usage Rate:
100%
Shelf life:
12 months.
PACKAGING
Paper Bag 25 kg.
Prescriptions
CARTERO INTENSIVE RYE MIX | 10,000 kg. |
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Maya | 0.200 kg. |
This | approximately 6,000 litres. |
Dough Weight | 16,200 kg. |
Kneading time: | 4 + 6 minutes |
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Dough temperature: | 27-28 °C |
1. fermentation: | 20 minutes |
Dough weight: | 0.550 Kg. After the dough has rested, it is weighed to the desired weight and processed into bamboo molds. It is decorated with wheat flour. It is left to rest in the molds. |
2. fermentation: | Approximately 60-90 minutes |
Oven temperature: | It is given to the oven at 240 ° C and then the temperature is reduced to 200 ° C. Steam is given. The flue flap is closed at the beginning. Towards the end of cooking, the flap is opened. |
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Cooking time: | Approximately 50 – 70 minutes, depending on the size of the dough. |
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