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It is aimed at making dark, dense bread, characteristic odor and taste characteristic rye and wheat integral flour. Seeds and other ingredients of this product provides an aromatic flavor

that is tailored to customer. Mixture can be combined with white flour or other mixtures, and thus participate in creation of other products. Mixture is composed of added salt and did not need to add later!

Dosage 100%

Product Weight before baking: 0.36 kg
Product Weight after baking: 0.30 kg
Total pieces of product: 45.1
Mixing time: 3 + 6 minutes (spiral mixer)
Dough temperature: 28-30 ° C
Fermentation in bulk: 20 minutes
Final proof :50-60 minutes
Baking temperature: 210-220 ° C
Baking time: 27-29 minutes

Raw material Share(%) Quantity(kg)
Zrna 100 10
Yeast 2.5 0.25
Water 60 6
Total:   16.25
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