Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Rye Flour, Salt, Wheat Flour, Wheat Gluten, Barley Malt Extract, Bean Flour, Wheat Malted Flour
- Technologies
- Product Families
- Composition
Rye flour, wheat flour, table salt, dried wheat sourdough, glucose, wheat gluten, emulsifier: mono- and diglycerides of fatty acid (E471), wheat malt flour, bean flour, dried barley malt extract, flour treatment agent: ascorbic acid (E300), enzymes.
Features & Benefits
- Food Ingredients Features
- Benefits
- For direct and long dough (2 - 20 hours)
- Ideally suited for interrupting fermentation and deep freezing
- Also for half-baked products
- For crispy rolls and breads with a balanced taste
- Also suitable for IP products
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Recipe Suggestion: Bäcker-bürli Special
Special baker's burli
- 1000 g of water
- 1200 g semi-white flour
- 200 g DiaBürli-Mix 14% (contains salt)
- 50 g baker's yeast
Kneading time: 10 min. Mixing time, 5 min. Kneading time
Long-term cooking: 2 hours, pull out once
Processing:
by hand: break out pieces of dough by hand
approx. 100 - 150 g
with machine: weigh 3 kg of curd and keep well floury. Press off with the machine and briefly sand. Put down the pieces of dough with the ends up.Rising process :
Handbürli: Direct bake
Maschinenbürli: 30 min room temperature.
Baking: 230 - giving 240 ° C oven temperature, good Steam, open after 15 min train.. Bake until crispy.Declaration in the end product for Bürli: Wheat flour, water, baker's yeast, rye flour, table salt, dried wheat sourdough, grape sugar, wheat gluten, emulsifier: mono- and diglycerides of fatty acids, wheat malt flour, bean flour, dried malt extract, flour treatment agent ascorbic acid.
- Recipe Suggestion: Stick Bread (Long Tour)
Stick bread (long tour)
- 1000 g of water
- 900 g semi-white flour
- 300 g of smoked flour
- 200 g DiaBürli-Mix 14% (contains salt)
- 20 g baker's yeast
Kneading time: 10-15 min. Mixing time, 5 min. Kneading time
Stock cooking: 60 minutes after kneading in the room, then store in a cool room at 4 ° C for 20 hours.
Working up: Before working up, the dough should reach room temperature. Then place it on a floured table, squeeze it a little deeply and square, keep it well floury at the top. Cut 400 g strips of dough vertically from the dough and twist them helically. Give short piece cooking, bake immediately.
Baking: oven temperature 230 ° C, add steam. Open the train after 15 minutes. Bake until crispy.
Declaration in the end product for stick: wheat flour, water, baker's yeast, rye flour, table salt, dried wheat sourdough, grape sugar, wheat gluten, emulsifier: mono- and diglycerides of fatty acids, wheat malt flour, bean flour, dried malt extract, flour treatment agent ascorbic acid.
Packaging & Availability
- Packaging
25 kg Sack