Overview
A traditional heavy, slightly sweet rye bread, originally from Westphalia in Germany.
Pumpernickel Bread Concentrate
Storage
Cool, dry and dark conditions up to
Shelf Life
270 days
Type
Powder
Allergens
Gluten
Ingredients
Group 1
Ingredient
KG
Flour
1.000
-
1.000
Instant Yeast
0.024
Water
1.000
Total Weight: 3.024
Serving Size
100GMethod
No Time Dough, rest time of 20 minutes.,Dough temperature at 30°C. Scaling weight: 700 grams, Intermediate proof: 10 minutes.,1. Mould into Cobs or Long Viennas.,2. Proof and bake.
Usage
Combine with an equal quanitity of flour.
Ingredients
Ryemeal, Kibbled Wheat, Kibbled Rye, Wholemeal Flour, Sugar, Gluten Flour, Salt - Iodised, Vinegar, Wheat Bran, Malt Flour, Free Flow Agent (170), Colour (150d), Acidity Regulator (330), Emulsifier (472e, 481), Vegetable Oil, Flour Improver (300), Enzymes
Packaging
Code
Size
Type
Palletisation
3916-51
15 KG
Plastic bag
Ingredients
Group 1
Ingredient
KG
Flour
1.000
-
1.000
Instant Yeast
0.024
Water
1.000
Total Weight: 3.024
Serving Size
100GMethod
No Time Dough, rest time of 20 minutes.,Dough temperature at 30°C. Scaling weight: 700 grams, Intermediate proof: 10 minutes.,1. Mould into Cobs or Long Viennas.,2. Proof and bake.
Usage
Combine with an equal quanitity of flour.
Ingredients
Ryemeal, Kibbled Wheat, Kibbled Rye, Wholemeal Flour, Sugar, Gluten Flour, Salt - Iodised, Vinegar, Wheat Bran, Malt Flour, Free Flow Agent (170), Colour (150d), Acidity Regulator (330), Emulsifier (472e, 481), Vegetable Oil, Flour Improver (300), Enzymes
Packaging
Code
Size
Type
Palletisation
3916-51
15 KG
Plastic bag
