Karelian Bread
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Description

 Karelian bread

Raw materials

Number, %

Rye flour

20,0

Wheat flour

60,0

Mix "Grist mix"

20,0

Sugar

12,0

Salt

2,0

Yeast

1,2

Raisins

5,0

Water

64.0

All

183,3

                            Technological proces

Name

Value

Kneading dough, min:  ordinary

intensive

8

5

Pre-fermentation time, min

20

The temperature of dough, ° С

28-29

Duration of endurance, min

80-90

Baking temperature, °С:

200-220

Weight, kg

0,450

Baking time, min

30-35