BAKELS NATIVE AMERICAN RYE BREAD BASE

Storage

Storage

Cool, dry and dark conditions up to

Shelf Life

Shelf Life

180 days

Allergens

Allergens

Gluten, Soya

Ingredients

Group 1
Ingredient
KG
Bakers Flour
3.300
Wholemeal Flour
1.650
Brown Sugar
0.650
Yeast
0.130
Water
3.400
Bakels Native American Rye Base Mix
1.650
TOTAL WEIGHT
10.780
Total Weight: 21.560

Serving Size

100g

Method

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.

Usage

Use at one third of total flour weight.

Ingredients

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

Packaging

Code
Size
Type
Palletisation
3733-51
15 KG
Plastic bag

Ingredients

Group 1
Ingredient
KG
Bakers Flour
3.300
Wholemeal Flour
1.650
Brown Sugar
0.650
Yeast
0.130
Water
3.400
Bakels Native American Rye Base Mix
1.650
TOTAL WEIGHT
10.780
Total Weight: 21.560

Serving Size

100g

Method

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.

Usage

Use at one third of total flour weight.

Ingredients

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

Packaging

Code
Size
Type
Palletisation
3733-51
15 KG
Plastic bag