Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Buttermilk Powder, Lactic Acid, Lecithin, Rye Flour, Salt, Sourdough, Wheat Flour, Wheat Gluten, Ascorbic Acid, Barley Malt Extract, Calcium Carbonate, Corn Flour, Dicalcium Phosphate
- Technologies
- Product Families
- Composition
Rye flour, table salt, wheat flour, dried buttermilk powder, wholemeal sourdough, corn flour, acidity regulator: lactic acid (E270), calcium phosphate (E341), calcium carbonate (E170), emulsifier: lecithins (E322), dried barley malt extract, wheat gluten (E300), ascorbic agent
Features & Benefits
- Benefits
- Good dosage
- Long-lasting freshness
- Time-saving way of working
- Good cost accounting
- Unsurpassed aroma
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Recipe Suggestion: Valais Rye Bread
Valais rye bread
- 1000 g of water
- 960 g fine rye meal
- 200 g smoked flour
- 290 g RoggiPan 20% (contains salt)
- 50 g baker's yeast
Production: Knead the ingredients gently together. Dough temperature: 22 ° C, stick cooking: 30 min.
Working up: 800 g pieces of dough form round. Turn all sides in a rye meal / rye flour mixture, put down with the end down. Immediately flatten a little and let cook for about 60 minutes. Correct piece cooking is indicated by uniform cracks on the surface of the bread.
Baking: Shoot in the 230 - 240 ° C oven with steam. After opening, open the draw and bake well. Baking time approx. 50 min.
Declaration in the end product for Valais rye bread: water, rye meal, wheat flour, baker's yeast, rye flour, table salt, buttermilk powder, dried whole-grain sourdough, corn flour, acidity regulator: lactic acid (E270), calcium phosphate (E341), calcium carbonate (E170), emulsifier: lecithin Dried barley malt extract, wheat gluten, flour treatment agent ascorbic acid (E300).
- Recipe Suggestion: Bure Rye Bread
Bure rye bread
- 500 g of water
- 500 g milk
- 950 g semi-white flour
- 300 g fine rye flour
- 250 g RoggiPan 20% (contains salt)
- 80 g baker's yeast
Production: Knead the ingredients gently together. Dough temperature: 22 ° C - 24 ° C, stick cooking: 40-50 min.
Preparation : Work 450 g pieces of dough in a slightly round shape, then work up elongated. Turn in rye flour, set down directly on the inserter and let ferment. When cooked well, bake the pieces of dough without cutting.
Baking: Pour in the medium-warm oven and bake with an open draw until crispy.
Declaration in the end product for Bure rye bread: wheat flour, water, milk, rye flour, baker's yeast, table salt, buttermilk powder, dried whole-grain sourdough, corn flour, acidity regulator: lactic acid (E270), calcium phosphate (E341), calcium carbonate (E170), emulsifier: lecithin (E322) , Dried barley malt extract, wheat gluten, flour treatment agent ascorbic acid (E300).
Packaging & Availability
- Packaging
25kg bag