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.
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.
Available formats: 25Kg bag
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.