Innovation for people who bake globally
Mix for the production of malted
rye-wheat bread of “custard” type Country Sever
rye-wheat bread of “custard” type Country Sever
Dosage: 15% by weight of flour
Intended use: for production of malted rye-wheat bread of “custard type” by accelerated method. The finished semi-finished product has an intense malt rye flavor, medium-porous dense and elastic crumb.
Intended use: for production of malted rye-wheat bread of “custard type” by accelerated method. The finished semi-finished product has an intense malt rye flavor, medium-porous dense and elastic crumb.
Technological aspects
- Easy to prepare.
- No need to brew flour.
- Accelerated technological process.
- Reduces dependence on fluctuations in flour quality.
- Serves as a functional basis for creating the basic flavor, color and texture concept of the product.
- Additionally, large amounts of seeds, malt can be added to create unique recipes.
- Short mixing cycle.
- The dough is resistant to stress and allows stabilization of the product quality even in case of process inaccuracies.
- The content of dry sourdough starter and malt gives the baked goods an intense characteristic flavor of rye sourdough bread.
- The dough semifinished product is resistant to freezing and defrosting.
- Perfect for baking bread from partially baked (85%) frozen semi-finished products, even without defrosting.
Marketing aspects
The use of the Country Sever solution will allow the company to create its own line of unique rye malted bread (kraft and industrial) in an accelerated way for sale in various sales channels, including the supply of frozen partially baked semi-finished products to chain retailers.
Please contact our specialists for recipes and technological support.