Balkan

Bakery mix for the production of wheat-rye and wheat bakery products with flavor characteristic for the Balkan region

Bread made from the Balkan mix is characterized by unique flavor achieved, among others, thanks to the original recipe which includes malted flour. The taste and nutritional value of bread have been enhanced by adding sunflower seeds, linseeds, soy, sesame and millet. In addition, the appetizing appearance of bread from this mix is influenced by visible grains. Balkan has a regular crumb with a natural "golden" color, obtained thanks to the fermented malted rye flour; and the high nutritional value of bread was enhanced by the addition of sunflower seeds, linseed, soybean meal, millet and soy.

Balkan bread

Ingredients

Ingredients [g]

Wheat flour type 500

750

Rye flour type 720

2 000

Balkan Mix

200

Yeast

Ritesa sourdough

White improver

Ritesa

240

Water

app. 700 g

Kneading

27 - 28°C

Time of fermentation

2’ + 9’

Method:

Knead all dough ingredients to normal consistency. Allow the initial fermentation of the dough for about 20 minutes. Then, weigh out the desired amount, shape the dough chunk and place it in a pan. Ferment at 33 - 35 degrees C and 85% air humidity for about 40 - 50 minutes and then bake with the oven steaming.

Baking: 200°C with steaming

Baking time: approximately 30 minutes.

Balkan roll

Ingredients

Ingredients [g]

Wheat flour type 500

1 000

Balkan Mix

200

Yeast

White improver

Water

ok. 520

Method:

Knead all dough ingredients to normal consistency. Allow the initial fermentation of the dough for about 10 minutes. Then, weigh out the desired amount, shape the dough chunks. Ferment at 33 - 35 degrees C and 85% air humidity for about 35 - 45 minutes and then bake with the oven steaming.

Baking: 200°C with steaming

Baking time: approximately 15 minutes.