Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Ingredients
- Wheat Flour
- Technologies
Features & Benefits
- Product Highlights
Our 100% spelled ripens in the 'old building land' in the north of Baden-Württemberg and in Franconia (Bavaria).
Only selected contract farmers build our spelled in a controlled manner according to Dr. Franck to: Our guarantee for the utmost care from cultivation to processing.
Spelled has gained in importance on the food market in recent years. Studies have shown that the spelled grain contains numerous water-soluble active ingredients and vitamins as well as a lot of magnesium. Many consumers are more conscious of their diet and are therefore increasingly asking for spelled products.
FRANCKENKORN is characterized by a very good processing quality with good peelability. It delivers stable, secure yields with good winter hardiness and early ripeness. FRANCKENKORN convinces year after year.
The purity of FRANCKENKORN could also be confirmed on the basis of the protein composition: FRANCKENKORN does not contain the typical wheat proteins of the wb-gliadins, therefore it is classified as pure spelled.
Applications & Uses
- Markets
- Applications
- Applications
Recipe 1
6,000 kg ROLAND spelled flour 630 4,000 kg ROLAND wholegrain spelled flour 10,000 kg of total flour Whole flour: 6,000 kg ROLAND spelled flour 630 4,000 kg ROLAND wholegrain spelled flour 0.200 kg of honey dough 0.300 kg bread baking agent GU / GV " 0.150 kg of cooking oil 0.240 kg of salt 0.250 kg of yeast 6,000 water 17.140 kg of dough Kneading time: 8 min. Slow, 2 min. Fast Dough temperature: 23-24 ° C Dough maturity: 15 minutes. Dough insert: 80g Reconditioning: customary Bake: customary We recommend using a spelled roll baking agent Recipe 2
Whole flour: 10,000 kg ROLAND spelled flour Cooking piece: 1,500 kg ROLAND spelled flour 4.5001 Water (TA 400) 6,000 kg cooking piece Dough: 8.500 kg ROLAND spelled flour 6,000 kg cooking piece 0.150 kg yeast 0.150 kg of honey 0.500 kg of potato flakes 0.250 kg of salt 4000 Water (TA 185) 19.550 kg total dough Recipe 3
9,000 kg ROLAND spelled flour 630 1,000 kg ROLAND Beans broad bean flour Whole flour: 10,000 kg Cooking piece: 1,000 kg ROLAND Beans broad bean flour Source piece: 1,000 kg sunflower seeds, (roasted) 0.500 kg sown, brown, (roasted) 0.500 kg of chia seeds 0.050 kg of salt 2000 water Main dough: 9,000 kg ROLAND spelled flour 630 5,000 kg cooking piece 4.050 kg swelling piece 0.200 kg of salt 0.150 kg yeast 0.200 kg Vegetable oil 3.5001 Water [TA 195] 22.100 kg total dough