Rustic, malted multigrain loaf from wheat, rye and rye sourdough as a starter, enriched with sesame seeds, sunflower seeds and linseed, baked on stone. A unique, slow mixing process and longer resting times guarantee a better hydration of the dough. Resulting in bread with an open structure, a mild sourdough taste and a longer freshness.
19 CM – 690 G
11 PCS C/S – 32 C/S PAL
BAKING / CUIRE 210°C – 14-16’
PART BAKED / PRÉCUIT
Partially rye wholemeal flour & rye
sourdough. Hand shaped & enriched with
sesame, sunflower & linseeds.
Partiellement farine de seigle intégrale et
levain de seigle. Pétri a la main & enrichi
de graines de lin, tournesol et sésame.
KAISER ROLL SCHWARZWALD
DARK MULTIGRAIN KAISER ROLL
Round multigrain kaiser roll with the typical 5 incisions, enriched with malt & rye flour, decorated with wheat semolina, oat flakes & sunflower seeds.
120 PCS C/S – 28 C/S PAL
DEFROSTING 22°C · 15′
BAKING 180°C · 11-13′
SUITABLE FOR VEGANS
SUITABLE FOR VEGETARIANS
Enriched, dark, medium size sourdough loaf from wheat flour, rye flour and malt, with a thin crispy crust and a light airy crumb, decorated with sunflower seeds, wheat brans, sesame seeds, linseed and oat grits.