Knowde Enhanced TDS
Identification & Functionality
- Food Ingredients Functions
- Ingredients
- Water, Rye Flour
- Technologies
- Product Families
- Composition
Dried lever (made from rye flour, water and pitching material, fermentation and subsequent drying).
Features & Benefits
- Food Ingredients Features
- Benefits
- Good dosage
- Aromatic taste
- Time-saving natural product without additives
- Good cost accounting
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Application Recommendation
Quantity:
40–55 g DiaHebel per liter of bulk liquid
30–40 g DiaHebel per kg flour35–40 g of baker's yeast per liter of bulk liquid
25–30 g of baker's yeast per kg of flourDough preparation: Knead the dough gently and pull it up once or twice, depending on the quality of the flour!
Stock cooking: 30 - 40 min.
- Recipe Suggestion: Ruchbrot
Ruchbrot
- 1000 g of water
- 1400 g smoked flour
- 40 g baker's yeast
- 35 g salt
- 50 g slide lever
Declaration in the end product: wheat flour, water, lever in dry form, baker's yeast, salt.
Reconditioning: Customary for the company
- Recipe Suggestion: Ruchbrot With Panstabil (Baking Agent)
Ruchbrot with PanStabil (baking agent)
- 1000 g of water
- 1300 g smoked flour
- 30 g baker's yeast
- 35 g salt
- 40 g slide lever
- 20 g PanStabil (available from Pistor Art. No. 551 or Hefe Schweiz Art. No. 0326)
Declaration in the end product: wheat flour, water, lever in dry form, baker's yeast, table salt, wheat gluten, emulsifier: lecithins (E322), flour treatment agent ascorbic acid (E300).
Refurbishing: Customary for business
Packaging & Availability
- Packaging
25kg bag