Quote

A complete mix to prepare traditional German coarse, heavy and slightly sweet rye pumpernickel bread

Pumpernickel is a traditional German coarse, heavy and slightly sweet rye bread baked following a lengthy procedure which involves soaking rye grains and preparation of rye dough starter. 

In order to be able to make this product quickly while maintaining the same authenticity, SwissBake® has introduced Pumpernickel Brot, a complete mix specially formulated for the hotels, restaurants, bakers and food service industry where product originality and quality consistency need to be maintained while simplifying the baking procedure and significantly reducing process time. This product also has a long fresh keeping quality without any artificial flavours or preservatives.

SwissBake® Pumpernickel Brot is ideal for bakers who wish to delight their customers by offering them authentic German pumpernickel bread with original German rye grains and rye sourdough.

Benefits

+ Made using German Rye grains

+ Convenient recipe, no soaking required 

+ Long fresh keeping quality

SwissBake® Pumpernickel Bread Mix is available pan India through our distribution network and channel partners. 

We supply our Pumpernickel Bread Mix to all major cities of India like Mumbai, Delhi, Bangalore, Hyderabad, Ahmedabad, Chennai, Kolkata, Pune, Chennai, Vishakapatnam, Patna, Jamshedpur, Kanpur, Lucknow, Bengaluru, Jaipur, Goa etc

SwissBake® Pumpernickel Bread Mix is also available across other countries in Asia, Middle East and Africa. 

We currently supply our Pumpernickel Bread Mix to Sharjah, Dubai, Qatar, Bahrain, Saudi Arabia, Kuwait, Oman, Egypt, Thailand, Malaysia, Sri Lanka, India, Nepal & Bangladesh

Baker Recipe for German Pumpernickel Bread

PUMPERNICKLE BROT 1000 gm
Salt 20 gm
Water ( 30º C ) 850 gm
Fresh Yeast / Dry Yeast 20 gm / 10 gm

Baking Method

Mixing time (approx) 2 min slow & 2 min fast
Dough temperature 32ºC to 34ºC
Bulk fermentation time 3 hours in the mixing bowl
Second Mixing time 6 min slow & 2 min fast
Second Fermentation 40 min
Scaling weight 600 gm in the Tins / molds
Intermediate proof Not required
Final proof 120 min under 75% humidity and temperature of 32ºC
Baking temperature 220ºC under falling temp of 200ºC
Baking time 60 mins approx for 600 gm dough

Our Presence

  • Mumbai
  • Delhi
  • Bangalore
  • Hyderabad
  • Ahmedabad
  • Chennai
  • Kolkata
  • Pune
  • Nashik
  • Mysore
  • Baroda
  • Surat
  • Indore
  • Bhopal
  • Gwalior
  • Kanpur
  • Lucknow
  • Chandigarh
  • Agra
  • Mathura
  • Bareilly
  • Hathrus
  • Kochi
  • Calicut
  • Kollam