Complete preparation for the elaboration of rye bread with intense and peculiar flavor of dark crumb and the ability to stay longer fresh.
Formula developed and adapted to baking based on rye flour, without mixing other flours for simple processing.
Complete preparation for the elaboration of rye bread with intense and peculiar flavor of dark crumb and the ability to stay longer fresh.
Formula developed and adapted to baking based on rye flour, without mixing other flours for simple processing.
Formats available: 15Kg sack
Suggested formula:
| Ingredients | Quantity |
|---|---|
| Catesmix Rye100 G | 10 Kg |
| Water | 7 – 8 Litres. |
| Fresh yeast | 300 g. |
Suggested formula molding bread:
| Ingredients | Quantity |
|---|---|
| Catesmix Rye100 G | 10 Kg |
| Water | 10 Litres. |
| Fresh yeast | 300 g. |
Elaboration process:
Knead until obtaining a fine and homogeneous mass. Divide, roll gently and let rest for 10-15 ‘. Form the pieces and decorate with oat flakes. Ferment and cook with steam at 220-230ºC.