BAKELS NATIVE AMERICAN RYE BREAD BASE has a heavy texture with a combination of bran, wheat flour, malted barley, honey and molasses.,,It makes a very moist loaf and offers a wide range of opportunities for consumers who are looking for a slight change.,,The individual ingredients used in the development of this pre-mix have been especially designed to heighten its very own natural flavours.
Cool, Dry & Dark Conditions
12 Months (365) days
Powder
Gluten, Soy
1. Place Group 1 ingredients into mixing bowl.,2. Add water and mix dough until cleared (approx. 8 minutes).,3. Final dough temperature at 30-32°C.,4. Allow for 5 minutes bench time 9dependent on Final dough temp).,5. Divide and mould.,6. Allow for a further 5 minutes of bench time before final moulding. ,7. Prove then bake at 190°C for approx. 30 minutes.
Use at one third of total flour weight.
Wheat Bran, Molasses Powder, Wholemeal Flour, Honey Powder, Sugar, Wheat Gluten, Rye Flour (7.5%), Vegetable Oil, Salt - Iodised, Colour (150d), Soya Flour, Flour Improver (300), Enzymes, Folic Acid
1. Place Group 1 ingredients into mixing bowl.,2. Add water and mix dough until cleared (approx. 8 minutes).,3. Final dough temperature at 30-32°C.,4. Allow for 5 minutes bench time 9dependent on Final dough temp).,5. Divide and mould.,6. Allow for a further 5 minutes of bench time before final moulding. ,7. Prove then bake at 190°C for approx. 30 minutes.
Use at one third of total flour weight.
Wheat Bran, Molasses Powder, Wholemeal Flour, Honey Powder, Sugar, Wheat Gluten, Rye Flour (7.5%), Vegetable Oil, Salt - Iodised, Colour (150d), Soya Flour, Flour Improver (300), Enzymes, Folic Acid
