sproutgrain rye BIO
Sproutgrain rye BIO is used for baking rye and/or wheat wholegrain breads and bread-like products. It provides freshness and juiciness, simplifies and reduces the time of the production process. The grains will not ferment during baking process and will not leave any hard bits into the bread.
Dosage of the product: 15-25% of the dough weight.
How to use: Preparation or soaking are not needed and the grain is also resistant to dough processing. Can be added directly to the dough at the beginning or in the first part of the production process.
Shelf-life: 150 days
Storage: +2 °C...+6 °C
|Aroma and Taste||sweet, softmalted and slightly sour|
|Ingredients||rye 57%, water 43%|
|Moisture (%)||45 – 53|
|Ph||4,8 – 5,4|
|Acidity (mmol/100g)||6,7 – 8,6|
|Packaging||vacuum bags 10kg|
|Pallet description||wooden pallet|