Raw materials

Number, %

Rye flour

35,0

Wheat flour

50,0

Mix “Belorussian”

15,0

Sugar

8,0

Salt

2,0

Yeast

1,2

Caraway

0,6

Water

70,0

All

181,8

Name

Value

Kneading dough, min:  ordinary

                           intensive            

8

5

The temperature of dough, ° С

28-29

Duration of endurance, min

70-90

Baking temperature, °С:                                   

200-220

Weight, kg

0,550

Baking time, min

30-32