COUNTRY OVEN KIBBLED RYE MIX

Storage

Storage

Cool, dry and dark conditions up to

Shelf Life

Shelf Life

180 days

Allergens

Allergens

Milk Products, Gluten

Ingredients

Group 1
Ingredient
KG
Country Oven Kibbled Rye Mix
2.000
Water (30°)
1.800
Yeast
0.040
Water (variable)
1.000
TOTAL WEIGHT
6.840
Total Weight: 11.680
Group 2
Ingredient
KG
Flour
2.000
Total Weight: 2.000

Serving Size

100g

Method

Deposited Dough.,1. Soak Group 1 ingredients for 3 hours.,2. Add Group 2 ingredients.,3. Dough temperature at 30°C. Dough slack consistency.,4. Scale dough at 850 grams directly into tin.,5. Prove until tins are 3/4 full.,6. Lid and bake at 220°C (430°F) for 45-50 minutes.

Ingredients

Kibbled Wheat, Kibbled Rye (20%), Ryemeal (20%), Whey Powder, Salt - Iodised, Sugar, Gluten Flour, Free Flow Agent (170), Flour Improver (300)

Packaging

Code
Size
Type
Palletisation
3913-51
15 KG
Plastic bag

Ingredients

Group 1
Ingredient
KG
Country Oven Kibbled Rye Mix
2.000
Water (30°)
1.800
Yeast
0.040
Water (variable)
1.000
TOTAL WEIGHT
6.840
Total Weight: 11.680
Group 2
Ingredient
KG
Flour
2.000
Total Weight: 2.000

Serving Size

100g

Method

Deposited Dough.,1. Soak Group 1 ingredients for 3 hours.,2. Add Group 2 ingredients.,3. Dough temperature at 30°C. Dough slack consistency.,4. Scale dough at 850 grams directly into tin.,5. Prove until tins are 3/4 full.,6. Lid and bake at 220°C (430°F) for 45-50 minutes.

Ingredients

Kibbled Wheat, Kibbled Rye (20%), Ryemeal (20%), Whey Powder, Salt - Iodised, Sugar, Gluten Flour, Free Flow Agent (170), Flour Improver (300)

Packaging

Code
Size
Type
Palletisation
3913-51
15 KG
Plastic bag