Semi-complete product for rye bread manufacturing.
1 kg of rye bread 50%
1 kg of wheat flour
1.2 L of water
0.3 kg of fresh yeast
Mixing time: 10 minutes.
Estanca time: 15 to 20 minutes.
Divide and tender.
Final fermentation: units
70g-60 minutes; 500g-40 minutes.
Bake in oven with steam
Excellent product for rye bread manufacturing
with soft crumb and crisp crust with traditional flavor.
Bag of 15 kg