Krustika

Recipe: 10 kg Total flour

Wheat rolls Rustic rolls
1.000 kg 1.000 kg Krustika
9.000 kg 7.000 kg Wheat flour
2.000 kg Rye flour
0.300 kg 0.300 kg Fresh yeast
(0.120 kg 0.120 kg or Dry yeast)
6.000 kg 6.000 kg Water
16.300 kg 16.300 kg Total dough weight
Mix:  Spiral mixer 6 Min slow,<br />6 - 7 Min fast
Dough temperature: 27° C
First firmention: 25 - 30 Min
Baking: 245° C, decreasing to 190° C; 750g = 55 Minutes