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Bread mix for industrial-scale manufacture and longer life contains two main types of flour, rye flour and proportion of ready-made raised dough
Bread mix for industrial-scale manufacture and longer life contains two main types of flour, rye flour and proportion of ready-made raised dough
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机译：工业规模生产和更长寿命的面包混合物包含两种主要类型的面粉，黑麦面粉和一部分现成的膨化面团
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摘要
The bread mix consists of 30 - 60 per cent by weight of a first flour, type 55 or 65, biological flour or 'traditional French flour; another 30 - 60 per cent by weight of a second flour, type 80 stone ground, traditional flour or biological flour, stone or cylinder ground; and between 0 - 20 per cent by weight of rye flour, type T110 to T170. The mix is completed by 2 - 3 per cent of salt, 120 per cent by weight of water, and 20 - 80 per cent by weight of a prepared dough that has been kneaded and left to rise for 24 hours. The completed mix is divided into portions and allowed to rise to twice its size before baking.
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