Usage

25kg Variety of Rye, Yeast 1Kg, Salt 350 gr, Water 14 L Kneading Type Fork Boiler 25-30 min. Spiral boiler 8-15 min Temperature 25 - 26 degrees Process fermentation 10 min. Cutting rounding intermediate fermentation 10 min. Final fermentation 30-45 min. Cooking Cooking temperature 200-300 degrees Cooking time 40-50 min.