ROGGEN BROT MIX 50
CODE - B12450SwissBake® Roggen Brot 50 is a traditional rye bread premix made with natural rye flour and rye sourdough powder, ideal for German-style breads & baguettes with a bold aroma and rustic flavour...Read More
- Contains natural rye sourdough for extra depth
- Requires only water, yeast & oil
- Excellent dough stability and volume
- Versatile applications & customizations
USAGE : Original German rye bread with crispy crust
DOSAGE : 50%
Available Pack Sizes :
5 KG BAG
Description
SwissBake® Roggen Brot 50 is a classic rye bread premix specially developed for authentic, German-style rye breads. Comprising coarsely milled rye flour and dehydrated natural rye sourdough ferment, our rye bread mix produces rustic breads with a robust flavour, tang of sourdough, deep aroma and a hearty crumb.
Suitable for a wide range of rye bread applications—including traditional rye loaves, rye baguettes, and bread rolls — bakers can add grains, seeds, or other inclusions to create signature rye bread varieties. It ensures optimal dough tolerance, excellent volume, and ease of processing across diverse baking setups.
SwissBake® Roggen Brot 50 ensures consistency in performance, high bake stability, and authentic old-world taste in every batch. Perfect for artisan bakeries, commercial kitchens, and gourmet bread bakers
Key Ingredients
Rye Flour, Dehydrated Rye Sour Dough, Malted Rye Flour, Fennel Powder, Caraway Powder
Recipe
| INGREDIENTS | QTY (gm) | QTY (%) |
| ROGGEN BROT 50-B12450 | 500 gm | 50% |
| REFINED WHEAT FLOUR | 500 gm | 50% |
| WATER | 580gm-600 gm | 60% |
| FRESH YEAST/DRY YEAST | 25gm/10 gm | 2.5%/1% |
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Method
Place all the ingredients in a mixing bowl. Use a spiral mixer, mix at slow speed for 6 minutes and then mix at a fast speed for 4 minutes. Dough temperature should be between 28°C to 30°C. Bulk fermentation for 30 minutes. Scale the dough weight to 500 gm & cover the top with flour. Intermediate proofing is not required. Final proof for 40 minutes at 32°C under 75% relative humidity. Bake at 230°C under falling temp. of 200°C for approximately 45 minutes for a 500 gm piece of dough. Bake with lots of steam.
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