Ingredients
wheat flour, rye flour, iodised salt, malted barley flour partly roasted,
dried sourdough, sugar, guar gum flour E412, lecithin E322,
sodium diacetate E262, enzymes (vegetable origin), ascorbic acid E300.
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Concentrate for rye-grain-bread
• Contains sourdough for full aromatic taste• For bread and rolls with crispy crust
• Dosage: 10 % on flour quantity
• Krustika is very well to base to blend bread mixes on individual recipes
| Recipe for | Crusties, | - Rye Rolls/Bread |
| wheat | 9.0kg | 7.0kg |
| rye flour | -- | 2.0kg |
| Krustika | 1.0kg | 1.0kg |
| fresh yeast | 0.30kg | 0.30kg |
| or dry yeast | 0.10kg | 0.10kg |
| water approx* | 6.0l | 6.4l |
* water absorption depend on flour quality
• Dough temperature: 26°-28° C
• Mix time 3 min. at slow
(spiral mixer) + 8 min at fast speed
• Rest time: 15 minutes
Packing: 25 kg per bag with PE liner
Store in a cool and dry place (18° C max)
Art. No. 0 3 2 08 BA