Rye Bread Dough is made of rye kernels, rye flour, bolted rye flour, sourdough and barley malt extract. This is a popular dough that has many applications – both for whole rye loaves, school rye bread or sandwich rolls. The Rye Bread Dough bears both the Nordic Keyhole and Danish Wholegrain symbols.
Baking information: Raw dough
Ensure the products are covered with plastic. Defrost for approx. 240 minutes at room temperature or overnight in the fridge. Once defrosted, keep the products covered and let them rise for approx. 45-60 minutes at 35°C 75% RH or place in a warm area until tripled in size. Heat the oven to 200°C and then decrease the temperature to 160°C. Bake the products for 75 minutes with steam for the first 30 seconds, with the valve closed for the first 15 minutes.
At -18°C or colder. Do not re-freeze after defrosting.
|Weight / piece||1000 g|
|Pieces / carton||10|
|Cartons / pallet||32|
|Shelf life||6 Months|
|Country of origin||DK|
Water, rye kernels 16%, wholegrain rye flour 16%, wheat flour, sifted rye flour 8%, wheat gluten, yeast, dried sour dough (wheat flour, sour dough culture), iodised salt, sugar, barley malt extract, stabiliser (E412), dextrose, emulsifier (vegetable E472e), wheat malt flour, rapeseed oil, flour treatment agent (E300, amylase, xylanse), barley malt flour. May contain traces of walnuts.
GlutenMay contain trace of:
Nutrition information pr. 100 g.
|- of which saturates||0.3 g|
|- of which sugars||2 g|