Traditional Sprouted Rye Loaf

Plant-based Soft Roll

Discover the art of plant-based baking with our recipe for soft rolls where a grainy decoration adds not only delightful texture but also eye-catching appeal! Perfect for those exploring plant-based options, these fluffy rolls are sure to impress both taste buds and visual senses.

Multigrain Pavé

Explore the authentic appeal and rich flavor of our Multigrain Pavé recipe, boasting a delightful blend of juicy whole grains and seeds. Each bite offers a harmonious mix of textures and flavors which promises to tantalize the taste buds of your customers.

Grainy Bun

Discover our Grainy Bun: a must-have for any baker's range. Decorated with whole grains and seeds, each bun is filled with juicy oat grains. With a crisp exterior and fluffy interior, they're a testament to traditional baking. Perfect for everyday enjoyment or special occasions, they captivate with simple charm

Sprouted Wheat Ciabatta

Experience the authentic goodness of our Sprouted Wheat Ciabatta, designed to add value to your bakery range. Loaded with juicy sprouted wheat grains, each ciabatta embodies wholesome flavor and artisanal craftmanship. This item is sure to delight the taste buds of your customers.

Mixing spiral		8 min in first speed and 4 min in second speed.
Dough temperature		25°C
Bulk fermentation		1 hr 30 min. Give a fold after 45 min.
Scaling		Scale 450 g of dough. Make round and cover with plastic.
Intermediate proofing		45 min at ambient temperature.
Shaping		Make half long and place on a floured dough cloth.
Final fermentation		± 2 hrs at 28°C and 80% humidity.
Decoration before baking		Dust rye flour and give one cut in the middle.
Baking		Start baking at 240°C with 200 ml steam. Then, fall directly down to 230°C. Bake 30 min at 230°C. Then, 5 min at 220°C, with the damper open.

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Traditional Sprouted Rye Loaf

Ingredientes

Working Method

Plant-based Soft Roll

Multigrain Pavé

Grainy Bun

Sprouted Wheat Ciabatta