Overview
A traditional heavy, slightly sweet rye bread, originally from Westphalia in Germany.
Pumpernickel Bread Concentrate
Storage
Cool, Dry & Dark Conditions
Shelf Life
9 Months (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
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
Plastic Bag
