This mix contains 85 % rye fl our

German for quality since 1856 dough pieces with water andbake, givingsteam. fithe washthe proof,After nal setters. on downwards seam the and bake, giving steam. For long-shaped bread allow to prove with pieces dough fithe ¾ Afterturn setters. proof on downwardsnal seamprove loavesallowtothe rustic round,with Forthe desired. as mould and dough the scale time, fermentation bulk the After forInstructions use: time: 35minutesBaking temperature:Baking givingsteam dropping to 190°C, 240°C, Final proof: approx. 40minutes Processing: round or long-shaped Intermediate proof: none Scaling weight: 0.350kg (12oz) fermentationBulk time:15minutes Dough temperature: 27°C–28° Mixing time:6+3minutes DARK RYE BREAD MIX 5.000 kg 5.000 Total weight kg 17.050 Water, approx. Yeast IREKS DARK RYE BREADMIX Wheat flour www.ireks.ie www.ireks.co.uk [email protected] Fax: +499221706-306 Tel.: +499221706-0 GERMANY 95326 Kulmbach Lichtenfelser Str. 20 IREKS GmbH 6.800 kg 6.800 kg 0.250 kg 5.000 37 lb 11oz37 lb 02oz15 lb 09oz00 lb 00oz11 lb 00oz11 lb un h duh ics ds aan f eesr, n bake, and necessary, if again dust pieces, giving alot of steam. dough the turn proof, ¾ At down. upside flprove rye to in Allow our. long shape and another one of top on pieces dough two place then pieces, 30 Crustis: middle and bake, giving slight steam. and put into baguette trays. Before baking, cut in the into 30 pieces and mould long (length 15 cm), dust with wheat flour Baguette rolls: forInstructions use: time: 20–24minutesBaking temperature: givingsteamBaking dropping, 240°C, Final proof: 40–60minutes Intermediate proof: 15minutes 1.200kg for 10 oz) crustis(02lb 2.400kg for baguette 08oz) rolls(05 lb Scaling weight: fermentationBulk time:none Dough temperature: 24°C–26° Mixing time:spiral: 2minutes slow, 6minutes fast Total weight Water, approx. kg 2.500 Yeast Salt VOLTEX IREKS DARK RYE BREADMIX Wheat flour After the intermediate proof, divide the scaled dough into dough scaled the divide proof, intermediate the After After the intermediate proof, divide the dough 16.300 kg 16.300 5.800 kg 5.800 kg 0.300 kg 0.100 kg 0.100 kg 7.500 36 lb 06oz36 lb 00oz13 lb 10oz00 lb 03oz00 lb 03oz00 lb 10oz05 lb 12oz16 lb

11.12 | 1.000 | 6210582 GB