Overview
For the production of rye flavoured bread and rolls
Fino Rye Base
Storage
Cool, dry and dark conditionsCool, dry and dark conditions
Shelf Life
180 days
Type
Bag
Ingredients
Group 1
Ingredient
KG
Bread Flour
1.600
Chilled Water
1.050
FINO RYE BASE
0.400
Brown Sugar
0.080
BUTTA BUTTEROILS SUBSTITUTE
0.080
LECITEM PUMPABLE-S
0.040
Salt
0.022
Yeast
0.020
Total Weight: 3.292
Method
1. No time dough, place all ingredients in the machine bowl and develop thoroughly.
2. Dough temperature 29-31°C, allow dough to recover 5 minutes.
3. Scale and mould as desired.
4. Proof and bake at 210°C .
Usage
Replaces 20 – 40% of flour in standard bread recipes
Nutritional Information
Type
Value
Energy (kJ)
1,473.50
Energy (Kcal)
352.50
Protein (g)
11.40
Fat (g)
1.70
Fat (of which saturates)(g)
0.30
Carbohydrate (g)
74.60
Carbohydrate (of which sugars)(g)
3.50
Dietary Fibre (g)
12.70
Sodium (mg)
65.30
Ingredients
Ryemeal (47%), Wholemeal Flour, Malt Flour, Gluten Flour, Acidity Regulator (E330), Emulsifier (E472(e)), Free Flow Agent (E170), Salt
Packaging
Code
Size
Type
Palletisation
3821
15 KG
Bag
Ingredients
Group 1
Ingredient
KG
Bread Flour
1.600
Chilled Water
1.050
FINO RYE BASE
0.400
Brown Sugar
0.080
BUTTA BUTTEROILS SUBSTITUTE
0.080
LECITEM PUMPABLE-S
0.040
Salt
0.022
Yeast
0.020
Total Weight: 3.292
Method
1. No time dough, place all ingredients in the machine bowl and develop thoroughly.
2. Dough temperature 29-31°C, allow dough to recover 5 minutes.
3. Scale and mould as desired.
4. Proof and bake at 210°C .
Usage
Replaces 20 – 40% of flour in standard bread recipes
Nutritional Information
Type
Value
Energy (kJ)
1,473.50
Energy (Kcal)
352.50
Protein (g)
11.40
Fat (g)
1.70
Fat (of which saturates)(g)
0.30
Carbohydrate (g)
74.60
Carbohydrate (of which sugars)(g)
3.50
Dietary Fibre (g)
12.70
Sodium (mg)
65.30
Ingredients
Ryemeal (47%), Wholemeal Flour, Malt Flour, Gluten Flour, Acidity Regulator (E330), Emulsifier (E472(e)), Free Flow Agent (E170), Salt
Packaging
Code
Size
Type
Palletisation
3821
15 KG
Bag
