100 % ‘RYE FLOUR
Abundant with B-complex vitamins, minerals (manganese, selenium, phosphorus, magnesium, zinc and iron), a high percentage of plant fiber and proteins, making it an excellent basis for all healthy diets. This flour increases the nutritional value of bread and pastry with an excellent effect on their long-lasting freshness.
Enjoy making breads, pasta, biscuits and pastry with 100% rye flour and get the best of nature.
Available in a packing of 850 g.
For the dough: 1kg Bakery flour type 500 2 teaspoons salt 1 margarine 40g yeast 2 eggs 150ml cooking oil 100ml milk 2 teaspoons sugar 300 ml of water Sesame or caraway seeds for decoration.
1kg Bakery flour type 500 30g fresh yeast; 20g salt; 10g sugar; about 580 ml of water.
For the dough: 18 tablespoons All-purposes flour 4 eggs 1 cup milk 1 cup cooking oil 250g grated white cheese 1 bag of baking powder
500g Bakery flour type 500 150ml cooking oil; 4 eggs; 300g sugar; 150ml milk; 25g cocoa; 1 sachet vanilla sugar; 1 bag of baking powder; grated zest.
For the dough: 700g All-purposes flour 380-400ml water 10g sugar 300g flour to powder 20ml cooking oil 300ml oil to sprinkling 10g fresh yeast 15d salt Filling as desired.
Phyllo dough (jufki)
5 kg All-purposes flour 30 eggs 1 liter milk 1 teaspoon salt
Salt sesame – bomblets
For the dough: 500 g All-purposes flour 2 eggs (1 whole egg + 1 yolk for the dough) 2 teaspoons salt 1 tablespoon rum or cognac 4 teaspoons baking powder 1 cooking margarine 1 cup sour milk 1 cup cooking oil For decoration: 1 white egg half teaspoon salt 100g sesame
1kg Extra white flour type 400 500ml milk 40g yeast 200ml cooking oil 100g sugar 1 small teaspoon salt