Ray of Sunshine

Bakery mix for the production of wheat-rye bakery products with very high content of sunflower seeds

Ray of Sunshine is original and unique on the market 100% bread mix for the production of wheat-rye bread with very high content of sunflower seeds – 30% in end product. High content of sunflower gives the bread made from the Ray of Sunshine mix not only appetizing look but first of all exceptional taste. The big advantage of the Ray of Sunshine mix is its original recipe which guarantees stable high quality of products, the repeatability of production and ease of manufacturing, and first of all, the unique taste and aroma of the sunflower bread.

Ray of Sunshine bread

Ingredients	Ingredients [g]
MIX	10 000
Yeast	300
Water	6 000
Kneading	3’ + 4’
Dough temperature	27 - 29°C
Initial fermentation	15 minutes

Method:

Knead all the dough ingredients and leave it to allow the initial fermentation (15 minutes). Then, weigh out the desired amount, shape a dough chunk and place it in a pan. Ferment at 33 – 35°C and humidity of about 85% for 40 - 50 minutes.

Baking: 200°C -> 20 minutes -> 180°C

Baking time: approximately 35-45 minutes.

Ray of Sunshine rolls

Ingredients	Ingredients [g]
MIX	5 000
Wheat flour type 550	5 000
Yeast	400
Salt	80
Improver White	20
Water	5 000
Kneading	3’ + 4’
Dough temperature	27 - 28°C
Initial fermentation	15 minutes

Method:

Knead all the dough ingredients and leave it to allow the initial fermentation (15 minutes). Then divide and round the dough using a divider. Allow fermentation at 33 – 35°C and 85% air humidity for approx. 45 minutes.

Baking: 200°C with steaming

Baking time: approximately 15 minutes.

Mixed sunflower bread

Ingredients	Ingredients [g]
MIX	5 000
Wheat flour type 750	5 000
Yeast	300
Salt	80
Improver White	20
Water	5 300
Kneading	3’ + 4’
Dough temperature	28 - 29°C
Initial fermentation	15 minutes

Method:

Knead all the dough ingredients and leave it to allow the initial fermentation (15 minutes). Then, weigh out the desired amount, shape a dough chunk and place it in a pan. Allow fermentation at 33 – 35°C and 85% air humidity for approx. 35 - 45 minutes.

Baking: 200°C with steaming

Baking time: approximately 25 - 35 minutes.

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