Savory with spelt contains as much as 50% of spelt flakes which adds an important nutritional value and taste to the produced bread. It gives an original, unique flavor to your products. The mix will make the bread making easier and will ensure repeatability of excellent products.
Recipes available for download in the product card.
Ingredients | Ingredients [g] |
Sunflower seeds | 125 |
Savory with spelt mix | 400 |
Rye flour type 720 | 300 |
Wheat flour type 750 | 300 |
Yeast | 30 |
Water | 900 |
Ritesa sourdough | 20 |
| Graphite improver | - |
| TOTAL | 2075 |
Method:
Mix all ingredients to the desired consistency (kneading time: 3+3 minutes). Dough temperature: 28-30˚C. Leave the dough to rest for about 30 minutes. Then divide the dough, shape and allow fermentation for about 40 minutes at 35°C and relative humidity of 70-80%.
Baking temperature: 220°C
Baking time: approximately 40 minutes
Ingredients | Ingredients [g] |
Sunflower seeds | 125 |
Savory with spelt mix | 400 |
Rye flour type 720 | - |
Wheat flour type 750 | 300 |
Yeast | 30 |
Water | 650 |
Ritesa sourdough | 20 |
| Graphite improver | 5 |
| TOTAL | 1830 |
Method:
Mix all ingredients to the desired consistency (kneading time: 3+6 minutes). Dough temperature: 28-30˚C. Leave the dough to rest for about 30 minutes. Then divide the dough, shape and allow fermentation for about 40 minutes at 35°C and relative humidity of 70-80%.
Baking temperature: 220°C
Baking time: approximately 35 minutes
Ingredients | Ingredients [g] |
Sunflower seeds | 125 |
Savory with spelt mix | 400 |
Rye flour type 720 | 400 |
Wheat flour type 750 | 200 |
Yeast | 30 |
Water | 950 |
Ritesa sourdough | 20 |
| Graphite improver | - |
| TOTAL | 2125 |
Method:
Mix all ingredients to the desired consistency (kneading time: 3+3 minutes). Dough temperature: 28-30˚C. Leave the dough to rest for about 30 minutes. Then divide the dough, shape and allow fermentation for about 40 minutes at 35°C and relative humidity of 70-80%.
Baking temperature: 220°C
Baking time: approximately 40-45 minutes
Ingredients | Ingredients [g] |
Sunflower seeds | 125 |
Savory with spelt mix | 400 |
Rye flour type 720 | 600 |
Wheat flour type 750 | - |
Yeast | 30 |
Water | 1000 |
Ritesa sourdough | 30 |
| Graphite improver | 5 |
| TOTAL | 2185 |
Method:
Mix all ingredients to the desired consistency (kneading time: 3+6 minutes). Dough temperature: 28-30˚C. Leave the dough to rest for about 30 minutes. Then divide the dough, shape and allow fermentation for about 40 minutes at 35°C and relative humidity of 70-80%.
Baking temperature: 220°C
Baking time: approximately 35 minutes
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