Bakels Bavarian Rye Mix

Storage

Storage

Cool and dry conditions

Shelf Life

Shelf Life

270 days

Type

Type

Powder

Allergens

Allergens

Gluten (Wheat & Rye)

Ingredients

Group 1
Ingredient
KG
Bavarian Rye Bread Mix
10.000
Yeast
0.310
Water
6.000
Total Weight: 16.310

Method

Place all ingredients into the mixing bowl. Mixing time depends on type of mixer used. Dough temperature 28ºC - 30ºC. Floor time 10 minutes. Scale as required. First proof 10 minutes. Mould as required into baskets. Cover and prove at room temperature for 30 minutes. Tip out onto baking trays and cut as desired. Final proof ±15 minutes. Bake at ±230ºC with steam at start of baking.

Usage

As per recipe.

Nutritional Information

Type
Value
Energy (kj)
1005
Protein (g)
7.70
Carbohydrates (g)
47.50
Sugars (g)
4.20
Total Fat (g)
0.94
Saturated fat (g)
0.26
Mono-unsaturated fat (g)
0.17
Poly-unsaturated fat (g)
0.52
Total Dietary Fibre
4.10
Ash (g)
1.63
Moisture (g)
38.20
Sodium (mg)
407

Ingredients

Wheat Flour, Rye Flour, Rye Improver, Wheat Flour, Acidifier (E330, E270), Thickener (E412), Wheat Protein, Acidity Regulator (E262), Dextrose, Salt, Vegetable oil (Rapeseed), Rye Flour, Wheat Starch, Flour Enhancer, Sodium Chloride, Enzymes (E300)

Packaging

Code
Size
Type
Palletisation
39530
25 KG
Poly bag

Additional Information

All information and recommendations are based on tests and research believed to be reliable. No guarantee of their accuracy is made however. Since the manufacturers have no control over the conditions under which the products are transported to, stored, handled or used by purchasers all recommendations are made on the condition that the manufacturers and sellers will not be held liable for any damages resulting from their use. No representative of the manufacturers has the authority to waive or change the above provisions, but our technical staff is available to assist purchasers in adapting the fore mentioned products to their needs and circumstances. Nothing contained herein shall imply a recommendation to infringe any patents now or hereafter in existence.

Ingredients

Group 1
Ingredient
KG
Bavarian Rye Bread Mix
10.000
Yeast
0.310
Water
6.000
Total Weight: 16.310

Method

Place all ingredients into the mixing bowl. Mixing time depends on type of mixer used. Dough temperature 28ºC - 30ºC. Floor time 10 minutes. Scale as required. First proof 10 minutes. Mould as required into baskets. Cover and prove at room temperature for 30 minutes. Tip out onto baking trays and cut as desired. Final proof ±15 minutes. Bake at ±230ºC with steam at start of baking.

Usage

As per recipe.

Nutritional Information

Type
Value
Energy (kj)
1005
Protein (g)
7.70
Carbohydrates (g)
47.50
Sugars (g)
4.20
Total Fat (g)
0.94
Saturated fat (g)
0.26
Mono-unsaturated fat (g)
0.17
Poly-unsaturated fat (g)
0.52
Total Dietary Fibre
4.10
Ash (g)
1.63
Moisture (g)
38.20
Sodium (mg)
407

Ingredients

Wheat Flour, Rye Flour, Rye Improver, Wheat Flour, Acidifier (E330, E270), Thickener (E412), Wheat Protein, Acidity Regulator (E262), Dextrose, Salt, Vegetable oil (Rapeseed), Rye Flour, Wheat Starch, Flour Enhancer, Sodium Chloride, Enzymes (E300)

Packaging

Code
Size
Type
Palletisation
39530
25 KG
Poly bag

Additional Information

All information and recommendations are based on tests and research believed to be reliable. No guarantee of their accuracy is made however. Since the manufacturers have no control over the conditions under which the products are transported to, stored, handled or used by purchasers all recommendations are made on the condition that the manufacturers and sellers will not be held liable for any damages resulting from their use. No representative of the manufacturers has the authority to waive or change the above provisions, but our technical staff is available to assist purchasers in adapting the fore mentioned products to their needs and circumstances. Nothing contained herein shall imply a recommendation to infringe any patents now or hereafter in existence.