Safran Rye Mix Instructions for Use

These mixes are prepared for 100% usage. No additional flour is required.

Ingredients:

Wheat flour, rye flour, roasted malt flour, rye sourdough powder, skimmed milk powder, wheat gluten, sugar, ascorbic acid, enzymes (alpha amylase, hemicellulase).

Packaging:

20 kg kraft bag.

Storage Conditions:

Store in a cool, dry place at a maximum of 25 °C with the bag tightly closed.

Usage Instructions:

• Safran Rye: 20 kg
• Water: 11 – 12 L
• Fresh Yeast: 600 – 700 g
• Salt: 240 – 300 g

Production:

Kneading time: In spiral mixers, 4–5 min slow, 5–6 min fast; in trough mixers, 25–30 min.
Dough temperature: 24–25 °C.
Cutting and shaping: Dough is cut to the desired weight, rested for 10–15 min, shaped, decorated if needed, and placed on trays. Ferment in the fermentation room for 50–60 min until fully matured.

Baking:

In Matador ovens: 250 °C for 25–30 min.
In rotary ovens: 260 °C with abundant steam.
Roll breads: 260–280 °C for 10–15 min.