Schapfen RoggenPerfekt - Recipe

50 % Rye blend 70% Rye blend Wholemeal rye bread
Rye flour 5.000 kg 7.000 kg 2.000 kg
Wheat flour 5.000 kg 3.000 kg 1.000 kg
Cracked rye grains* 7.000 kg
Schapfen RoggenPerfekt 0.150 kg 0.200 kg 0.400 kg
Salt 0.200 kg 0.200 kg 0.220 kg
Fresh yeast 0.200 kg 0.200 kg 0.150 kg
(or Dry yeast 0.080 kg 0.080 kg 0.060 kg)
Water 7.000 - 7.400 kg 7.200 - 7.800 kg 8.000 - 8.500 kg

* Processing with soak stage

Dough temperature: 28° - 30 C

Rest time: 20 - 30 Min

Dosage: 1 - 4% depending on the flour mix