sproutgrain rye in syrup
Moist and soft slightly sproutgrain rye in syrup 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: 15-30%, depending on the recipe.
How to use: Preparation or soaking are not needed. Sproutgrain rye in syrup should be added into the dough
1 minute before the mixing is completed.
Shelf-life: 6 months
Storage: T=max 30 °C. Rel. humidity max 75%.
|Appearance||wholegrain in syrup|
|Aroma and Taste||juicy and slightly sour|
|Ingredients||rye 71%, syrup 29%|
|Moisture (%)||35 - 45|
|Ph||4,4 – 4,9|
|Pallet description||wooden pallet|