Zeelandia Bioferm Dark Liquid Sourdough 19 kg

Name: Zeelandia Bioferm Dark Liquid Sourdough 19 kg
Brand: Zeelandia
SKU: G22147
Availability: OutOfStock

SKU: G221471 pcs = 19 kg

Description

Zeelandia Bioferm Dark is a liquid rye sourdough for bread making, made from water, rye flour, rye bran, wholemeal and roasted rye flour, barley malt flours and starter cultures.

Bioferm Dark is stirred before use and dosed at 2.5 %, 3.2 %, 3.5 % or 4 % for a rye flour share of 50 %, 70 %, 80 % or 100 % respectively. Contains: cereals containing gluten. May contain: soya. Store in a dry place at 1–25 °C and do not allow to freeze; shelf life unopened is 12 months. Supplied in a 19 kg pack.

Trade pricing for registered accounts

Wholesale prices, bulk discounts and next-day delivery for bakeries & confectioneries. Approved within 24 hours.

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Variants

SKU	Price
G22147	Log in for price

1 variant

Storage: Ambient

Store at room temperature

Next-day delivery

Order by 11am

Trade quality

Trusted by bakers & confectioners

Trade pricing for registered accounts

Wholesale prices, bulk discounts and next-day delivery for bakeries & confectioneries. Approved within 24 hours.

Open a trade account Log in

Variants

SKU	Price
G22147	Log in for price

1 variant

Storage: Ambient

Store at room temperature

Next-day delivery

Order by 11am

Trade quality

Trusted by bakers & confectioners

Need the full allergen declaration before you order? Call our sales advisors on 07931 146 494 or 07950 634 720, or see Contact.

Product information

The label on the product you receive takes precedence.

How to use

Dark wholemeal rye loaf sliced on a wooden board

Intended use: FOR PROFESSIONAL USE ONLY — NOT FOR RETAIL SALE
Dosage: 2.5% / 3.2% / 3.5% / 4% for rye flour share 50% / 70% / 80% / 100%
Instructions: Stir before use.
Preparation: Soak the wholemeal flour and Bioferm Ciemny in approximately 70% of the water intended for the dough and leave for 2–3 hours. Add the remaining ingredients and mix for 8 minutes on slow speed and 1 minute on fast speed. Dough temperature 29–31°C. Dough resting time 15–20 minutes. Divide the dough into 0.7 kg pieces, place in tins and level the surface. Final proof approximately 50 minutes.
Proofing time: 50 min
Resting time: 20 min
Soaking time: 2-3 h

Ingredients

Ingredients: water, RYE flour, acids (E260, E270), RYE bran, wholemeal RYE flour, roasted RYE flour, salt, BARLEY malt flour, roasted BARLEY malt flour, starter cultures.