ROGGEN BROT MIX 40 LIGHT
CODE - B12460SwissBake® Roggen Brot 40 light is a special mix for baking a lighter version of our rye bread without caraway seeds. This Rye Bread Premix is enriched with specialized ingredients...Read More
- Authentic German rye bread formulation.
- Natural colour and flavourings.
- Ideal for making rye bread variants like baguettes and rolls
USAGE : Versatile mix for light rye breads. Versatile mix for baking different types German-style light rye breads, baguettes, rolls & more
DOSAGE : 40%
Available Pack Sizes :
5 KG BAG
Description
SwissBake® Roggen Brot 40 light is a special mix for baking a lighter version of our rye bread without caraway seeds. This Rye Bread Premix is enriched with specialised ingredients such as rye sourdough and malted rye flour which gives it a rustic aroma, excellent taste and a perfectly thin and crispy crust. This multipurpose premix can also be used for baking rye baguettes and rye bread rolls.
This premix is the perfect solution for bakers who are seeking out to delight their guest by offering them a lighter yet flavourful version of traditional German style Rye breads. The baked bread is less coarse & has an open textured crumb compared to SwissBake® Roggen Brot 50 which is an authentic German Rye bread. SwissBake® Rye Bread premix light is ideally suited for artisan bakeries and star hotels that have customers who appreciate traditional German Rye breads.
Key Ingredients
Rye Flour, Dehydrated Rye Sour Dough, Malted Rye Flour
Recipe
| INGREDIENTS | QTY (gm) | QTY (%) |
| ROGGEN BROT 40 LIGHT-B12460 | 400 gm | 40% |
| REFINED WHEAT FLOUR | 600 gm | 60% |
| WATER | 580gm-600 gm | 60% |
| FRESH YEAST/DRY YEAST | 25 gm/10 gm | 2.5%/1% |
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Method
Place all the ingredients in a mixing bowl. Use spiral mixer, mix on a slow speed for 6 mins and then mix on a fast speed for 4 mins. Dough temperature should be between 28°C to 30°C. Bulk fermentation for 30 mins. Scale the dough weight to 500 gm. Intermediate proof not required. Final proof for 40 mins at 32°C under 75% relative humidity (Cover the top wiht flour). Bake at 230°C under falling temp. of 200°C for approximately 45 min for 500 gm piece of dough. Bake with lots of steam.
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