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.