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Ryebread - dough

Ryebread - dough
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Ryebread - dough
Schulstad Bakery Solutions
Product code: 8097
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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.

Storage

At -18°C or colder. Do not re-freeze after defrosting.

Carton EAN 5701536265097
Weight / piece 1000 g
Pieces / carton 10
Cartons / pallet 32
Shelf life 6 Months
Country of origin DK

Ingredients

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.

Allergens

Contains

Gluten

May contain trace of:

Nuts

Nutrition information pr. 100 g.

Energy 951 kJ
Kcal 225 kcal
Fat 1.5 g
- of which saturates 0.3 g
Carbohydrate 40 g
- of which sugars 2 g
Fibre 8 g
Protein 8.9 g
Salt 1.1 g
Contact
Lantmännen Unibake International

Sluseholmen 8A,
3rd Floor
DK-2450 Copenhagen SV

+45 7628 5000
Contact International Sales

Click here for contact information

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