Rye Flour 00 (25 kg)
Rye Flour 00 is a rye flour obtained by cleaning, milling and sifting quality rye. Rye flour 00 is often used for the preparation of gingerbread.
What do you need to make the ground dough for gingerbread?
Rye flour 00 100%
Biscuit sweet 80%
Old cake approx. 45%
Procedure:
- Bring biscuit sweet, old cake and water to the boil.
- Swirl the boil through the sifted rye flour to form a smooth cohesive ground dough.
- Dough temperature approx. 65°C
- Press out ground dough on sheets and allow to cool.
- Coat thinly with oil.
- Cover cooled dough to prevent drying out.
- Dough rest 24 hours at 10 - 15°C
For baking the gingerbread you will need:
Ground dough 100%
Biscuit sweet 15%
Biscuit spice 1.5%
Vinegar 1%
Karam 1%
Vulcano 0.6%
Baking:
- Mix ground dough, biscuit sugar and vinegar.
- Stir in sifted biscuit spices well.
- Stir in sifted Karam and Volcano well.
- Mix everything into a homogeneous dough, not too long. (Scrape well with wet scraper).
- Brush with evaporated milk.
- Bake for about 60 minutes at 200°C > 170°C.
- Cut cooled dough to desired size and wrap.
Product description: Rye flour extracted by cleaning, milling and sifting wheat grains
Application: Biscuits, bread and decorations
Ingredients: Rye flour
Allergens: see ingredient in bold.
Nutrient value per 100 grams:
Energy 1.416 kj/ 338 kcal
Fats 1.0 grams
- of which saturated fatty acids 0.1 grams
Carbohydrates 71 grams
-of which sugars 6.5 grams
Protein 0.0025 grams
Packaging: Packed in a 25 kg multi-walled paper bag.
Storage conditions: keep cool and dry <20°C with a relative humidity of <65%.
Storage conditions: keep cool and dry <20°C with a relative humidity of <65%.
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