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Efficient baking mix to produce rustic rye bread roll products
The naturally fermented rye sour dough in UNIFERM Roggen 10 provides a full-bodied flavour to rye bread roll products. Suitable for all proofing time control methods, this basic mix ensures constantly high baked goods volume due to high extensibility of the dough pieces in the oven.
How to use: 10% to flour
Advantages:
- typical savoury rye flavour - based on naturally fermented rye sour dough
- constantly good baked goods volume -high extensibility of the dough pieces in the oven
- wide and flexible range of use - for all proofing time control procedures
- high added value of baked goods - low-dosing, optimal calculation
Offers:
Art.No.
Content
Packaging material
Palletising
Weight of pallet
Art.No.83151
Content25 kg
Packaging materialPaperbag with PE-inliner
Palletising30 bags
10 layers, each with 3 bags
Weight of pallet750 kg (netto)
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UNIFERM Roggen10
Efficient baking mix to produce rustic rye bread roll products
The naturally fermented rye sour dough in UNIFERM Roggen 10 provides a full-bodied flavour to rye bread roll products. Suitable for all proofing time control methods, this basic mix ensures constantly high baked goods volume due to high extensibility of the dough pieces in the oven.
How to use: 10% to flour
Advantages:
- typical savoury rye flavour - based on naturally fermented rye sour dough
- constantly good baked goods volume -high extensibility of the dough pieces in the oven
- wide and flexible range of use - for all proofing time control procedures
- high added value of baked goods - low-dosing, optimal calculation
Offers:
| Art.No. | Content | Packaging material | Palletising | Weight of pallet |
|---|---|---|---|---|
| Art.No.83151 | Content25 kg | Packaging materialPaperbag with PE-inliner | Palletising30 bags 10 layers, each with 3 bags |
Weight of pallet750 kg (netto) |