ROGGEN BROT MIX 50
CODE - B12450SwissBake® Roggen Brot 50 is a traditional rye bread premix made with natural rye flour and rye sourdough powder, ideal for German-style breads & baguettes with a bold aroma and rustic flavour...Read More
<ul style="margin-left: 15px;"> <li class="p1">Contains natural rye sourdough for extra depth </li> <li class="p1">Requires only water, yeast & oil </li> <li class="p1">Excellent dough stability and volume </li> <li class="p1">Versatile applications & customizations</li> </ul>USAGE : Original German rye bread with crispy crust
DOSAGE : 50%
Available Pack Sizes :
5 KG BAG
Description
<p class="p1">SwissBake® Roggen Brot 50 is a classic rye bread premix specially developed for authentic, German-style rye breads. Comprising coarsely milled rye flour and dehydrated natural rye sourdough ferment, our rye bread mix produces rustic breads with a robust flavour, tang of sourdough, deep aroma and a hearty crumb. <br /> <br /> Suitable for a wide range of rye bread applications—including traditional rye loaves, rye baguettes, and bread rolls — bakers can add grains, seeds, or other inclusions to create signature rye bread varieties. It ensures optimal dough tolerance, excellent volume, and ease of processing across diverse baking setups. <br /> <br /> SwissBake® Roggen Brot 50 ensures consistency in performance, high bake stability, and authentic old-world taste in every batch. Perfect for artisan bakeries, commercial kitchens, and gourmet bread bakers</p>
Key Ingredients
Rye Flour, Dehydrated Rye Sour Dough, Malted Rye Flour, Fennel Powder, Caraway Powder
Recipe
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Method
<div> <div>Place all the ingredients in a mixing bowl. Use a spiral mixer, mix at slow speed for 6 minutes and then mix at a fast speed for 4 minutes. Dough temperature should be between 28°C to 30°C. Bulk fermentation for 30 minutes. Scale the dough weight to 500 gm & cover the top with flour. Intermediate proofing is not required. Final proof for 40 minutes at 32°C under 75% relative humidity. Bake at 230°C under falling temp. of 200°C for approximately 45 minutes for a 500 gm piece of dough. Bake with lots of steam.</div> <div> </div> </div>
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