Country Oven Rye Bread Concentrate

Storage

Storage

Cool and dry conditions

Shelf Life

Shelf Life

180 days

Type

Type

Powder

Allergens

Allergens

Barley, Rye, Wheat

Brands

Brands

Country Oven

Ingredients

Group 1
Ingredient
KG
%
Wheat flour
5.000
50.00
Country Oven Rye Bread Concentrate
5.000
50.00
Yeast
0.300
3.00
Water
5.500
55.00
Total Weight: 15.800

Yield

33 loaves

Method

Light Rye Bread
1. Place all ingredients into a spiral mixing bowl.
2. Mix for 2 minutes on slow speed and 6 minutes on fast speed, until fully developed.
3. The dough temperature should be 24-26℃.
4. Leave to rest for 3 minutes.
5. Scale the dough at 480g and mould.
6. Leave to rest for a further 3 minutes.
7. Prove for 50 minutes at 36℃, 88% relative humidity.
8. Bake at 230℃ for 25 minutes, with 6 seconds of steam.

Nutritional Information

Type
Value
Energy (kJ)
1,379.00
Energy (Kcal)
327.00
Fat (g)
2.92
Fat (of which saturates)(g)
1.91
Available Carbohydrate (g)
58.44
Carbohydrate (of which sugars)(g)
1.04
Protein (g)
11.27
Fibre (g)
11.36
Salt (g)
2.18

Ingredients

White Rye Flour, Dried Rye Sourdough, Malted Barley Flour, Wheat Gluten, Salt, Emulsifier (E472e Mono-and diacetyltartaric acid esters of mono- and diglycerides of fatty acids), Roasted Malted Rye, Dried Glucose Syrup, Preservative (E282 Calcium propionate), Flour Treatment Agent (E300)

Packaging

Code
Size
Type
Palletisation
394350
16 KG
Bag
60

Additional Information

Base recipe: 40% rye from the flour and concentrate.

All information and recommendations are based on tests and research believed to be reliable. No guarantee of their accuracy is made however. Since the manufacturers have no control over the conditions under which the products are transported to, stored, handled or used by purchasers all recommendations are made on the condition that the manufacturers and sellers will not be held liable for any damages resulting from their use. No representative of the manufacturers has the authority to waive or change the above provisions, but our technical staff is available to assist purchasers in adapting the fore mentioned products to their needs and circumstances. Nothing contained herein shall imply a recommendation to infringe any patents now or hereafter in existence.

Ingredients

Group 1
Ingredient
KG
%
Wheat flour
5.000
50.00
Country Oven Rye Bread Concentrate
5.000
50.00
Yeast
0.300
3.00
Water
5.500
55.00
Total Weight: 15.800

Yield

33 loaves

Method

Light Rye Bread
1. Place all ingredients into a spiral mixing bowl.
2. Mix for 2 minutes on slow speed and 6 minutes on fast speed, until fully developed.
3. The dough temperature should be 24-26℃.
4. Leave to rest for 3 minutes.
5. Scale the dough at 480g and mould.
6. Leave to rest for a further 3 minutes.
7. Prove for 50 minutes at 36℃, 88% relative humidity.
8. Bake at 230℃ for 25 minutes, with 6 seconds of steam.

Nutritional Information

Type
Value
Energy (kJ)
1,379.00
Energy (Kcal)
327.00
Fat (g)
2.92
Fat (of which saturates)(g)
1.91
Available Carbohydrate (g)
58.44
Carbohydrate (of which sugars)(g)
1.04
Protein (g)
11.27
Fibre (g)
11.36
Salt (g)
2.18

Ingredients

White Rye Flour, Dried Rye Sourdough, Malted Barley Flour, Wheat Gluten, Salt, Emulsifier (E472e Mono-and diacetyltartaric acid esters of mono- and diglycerides of fatty acids), Roasted Malted Rye, Dried Glucose Syrup, Preservative (E282 Calcium propionate), Flour Treatment Agent (E300)

Packaging

Code
Size
Type
Palletisation
394350
16 KG
Bag
60

Additional Information

Base recipe: 40% rye from the flour and concentrate.

All information and recommendations are based on tests and research believed to be reliable. No guarantee of their accuracy is made however. Since the manufacturers have no control over the conditions under which the products are transported to, stored, handled or used by purchasers all recommendations are made on the condition that the manufacturers and sellers will not be held liable for any damages resulting from their use. No representative of the manufacturers has the authority to waive or change the above provisions, but our technical staff is available to assist purchasers in adapting the fore mentioned products to their needs and circumstances. Nothing contained herein shall imply a recommendation to infringe any patents now or hereafter in existence.