Savory with spelt

Bakery mix for the production of wheat-rye with the addition of spelt.

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.

Savory bread with spelt - basic recipe

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-
TOTAL2075

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

Wheat-rye bread with spelt flakes

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 improver5
TOTAL1830

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

Rye-wheat bread with spelt flakes

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-
TOTAL2125

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

Rye bread with spelt flakes

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 improver5
TOTAL2185

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

Files to download