SCANDINAVIAN RYE BREAD MIX

Storage

Storage

Cool and dry conditions

Shelf Life

Shelf Life

365 days

Type

Type

Powder

Allergens

Allergens

Gluten (Wheat, Rye, Barley), Soya

Ingredient Features

Ingredient Features

Halaal and Kosher certified

Ingredients

Group 1
Ingredient
KG
Bread flour
12.500
SCANDINAVIAN RYE BREAD MIX
12.500
Yeast
0.930
Water
15.500
Total Weight: 41.430

Method

Place all ingredients into the mixing bowl. Mixing time depends on the type of mixer used. Dough temperature 28ºC - 30ºC. Floor time 10 minutes. Scale as required. Floor time 10 minutes. Mould as required. Final proof ±40 minutes. (Take to full proof) Bake at 230ºC with steam at a start of baking.

Usage

As per recipe.

Nutritional Information

Type
Value
Energy (kj)
1,057.00
Protein (g)
8.30
Carbohydrates (g)
48.40
Sugars (g)
5.50
Total Dietary Fibre (g)
6.70
Mono-unsaturated (g)
0.14
Poly-unsaturated (g)
0.52
Ash (g)
1.75
Total Fat (g)
1.06
Moisture (g)
33.80
Sodium (mg)
383.00

Ingredients

Rye Flour, Malted Barley, Sucrose, Sodium Chloride, Wheat Flour, Soya Flour, Modified Starch, Acidity Regulator (E330), Emulsifiers, [{Emulsifier (E570), Preservative (E270), Anti-caking Agent (E341iii)}, {E472e, Anti-Caking Agent (E170)}], Wheat Gluten, Anti-Caking Agent (E170) and Colourant (E150c, Glucose)

Packaging

Code
Size
Type
Palletisation
39101
25 KG
Poly bag

Stockists

Company
Stockist Code
Pack Size
Contact
Company:
Stockist Code:
Pack Size:
Contact:

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
Bread flour
12.500
SCANDINAVIAN RYE BREAD MIX
12.500
Yeast
0.930
Water
15.500
Total Weight: 41.430

Method

Place all ingredients into the mixing bowl. Mixing time depends on the type of mixer used. Dough temperature 28ºC - 30ºC. Floor time 10 minutes. Scale as required. Floor time 10 minutes. Mould as required. Final proof ±40 minutes. (Take to full proof) Bake at 230ºC with steam at a start of baking.

Usage

As per recipe.

Nutritional Information

Type
Value
Energy (kj)
1,057.00
Protein (g)
8.30
Carbohydrates (g)
48.40
Sugars (g)
5.50
Total Dietary Fibre (g)
6.70
Mono-unsaturated (g)
0.14
Poly-unsaturated (g)
0.52
Ash (g)
1.75
Total Fat (g)
1.06
Moisture (g)
33.80
Sodium (mg)
383.00

Ingredients

Rye Flour, Malted Barley, Sucrose, Sodium Chloride, Wheat Flour, Soya Flour, Modified Starch, Acidity Regulator (E330), Emulsifiers, [{Emulsifier (E570), Preservative (E270), Anti-caking Agent (E341iii)}, {E472e, Anti-Caking Agent (E170)}], Wheat Gluten, Anti-Caking Agent (E170) and Colourant (E150c, Glucose)

Packaging

Code
Size
Type
Palletisation
39101
25 KG
Poly bag

Stockists

Company
Stockist Code
Pack Size
Contact
Company:
Stockist Code:
Pack Size:
Contact:

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.