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Wholegrain rye bread 50

Bakery - Wholegrain

50% intermediate preparation for the preparation of rye breads with high fiber content.

Developed with wholegrain rye flour, it also guarantees an adequate acidity for this type of bread.

Formatos disponibles

Available formats: 25Kg bag

Formula and elaboration process:

Suggested formula:

Ingredients Quantity
Catesmix Wholegrain Rye 50 5 Kg
Flour bread 5 Kg.
Water 6 Litres
Fresh yeast 200 g.

Suggestion of the elaboration process:

Knead until obtaining a fine and homogeneous mass. Mass temperature 27ºC. Rest in block of 15 minutes. Divide the pieces and form.

Fermentation at 30ºC and 55% humidity. Bake at 230ºC with steam.