Danish Rye Bread Base

Storage

Storage

Dry conditions, room temperature up to 25°C, relative humidity max 65%.

Shelf Life

Shelf Life

240 days

Type

Type

Powder

Finished Product

Finished Product

Fibre rich, Rye bread, Tin bread

Ingredients

Group 1
Ingredient
KG
Water
1.250
Danish Rye Base
1.500
Brown Bakery Syrup
0.100
Dry yeast
0.040
Rye Flour
0.800
Total Weight: 3.690

Method

Mix the ingredients to a pliable dough normal processing times.

Dough temp: 28-38 °C
Starting temp: 240 °C
Resting time: 30 min
Oven temp:175 °C
Proving time: 37 °C approx 60 min.
Baking time: 1 kg approx: 40 min

Usage

See recipe.

Ingredients

Sifted Rye Flour, Wheat Flour, Hulled Millet, Rye Flour, Wheat Gluten, Dried Rye Sourdough, Salt, Malt Flour (Barley), Vegetable Oil (Rape Seed), Flour Treatment Agent Ascorbic Acid

Packaging

Code
Size
Type
Palletisation
3960-0088
20 kg
Bag

Ingredients

Group 1
Ingredient
KG
Water
1.250
Danish Rye Base
1.500
Brown Bakery Syrup
0.100
Dry yeast
0.040
Rye Flour
0.800
Total Weight: 3.690

Method

Mix the ingredients to a pliable dough normal processing times.

Dough temp: 28-38 °C
Starting temp: 240 °C
Resting time: 30 min
Oven temp:175 °C
Proving time: 37 °C approx 60 min.
Baking time: 1 kg approx: 40 min

Usage

See recipe.

Ingredients

Sifted Rye Flour, Wheat Flour, Hulled Millet, Rye Flour, Wheat Gluten, Dried Rye Sourdough, Salt, Malt Flour (Barley), Vegetable Oil (Rape Seed), Flour Treatment Agent Ascorbic Acid

Packaging

Code
Size
Type
Palletisation
3960-0088
20 kg
Bag

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