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PRODUCT HIGHLIGHTS

Pfahnl - Sucess with tradition

We live 100% quality in our flours and baking ingredients

Pastry ProductsFeine Backwaren

Bread PremixesBrot- und Kleingebäckmischungen

Roll & Bread ImproversWeiß- & Brotbackmittel

Decoration Products & Seeds Dekorprodukte & Saaten

Retaining FreshnessFrischhaltung

Fillings Füllungen

02

“Our aim is to create competitive advantages for our partners and achieve sustainable results together. We are adding value!“

Herbert und Andreas Pfahnl, Proprietors

Pfahnl - Success with tradition!

QualityPfahnl has a clear and strategic positioning in terms of quality, flexibility, efficiency and technology.

Individuality

The best equipped bakeries and baking studios offer every possibility for producing individu-al consumer products as well as developing practical products for “Real Top-Class Baking“.

Pfahnl Teamwork

Approximately 150 competent, motivated and target-oriented employees are the basis of Pfahnl’s success.

ExportWith a 65% export share – and the tendency is rising – Pfahnl is establishing itself as an essential player in the mill- and baking ingre-dients industry.

MarketsPfahnl operates internationally and exports to more than 30 countries with its core markets in the EU, Russia and Eastern Europe.

Pfahnl – Real Top-Class Baking As of 09/2015. Subject to changes as well as print and grammatial errors. 03

Highlights 2015/16

As of 09/2015. This information and data are based on personal knowledge and experience. The serve only as non-binding information. Please refer to your own country’s national food legislation. We reserve any and all rights to make changes but are not subject to any revision service.

RSPO . . . . . . . . . Roundtable on Sustainable Palm Oil

Free of all lactose-containing ingredients

Egg products from source-identified barn eggs

Free of additives and E Numbers(except for the flour treating agent ascorbic acid)Free of added coloursFree of preservatives and flavour enhancersFree of emulsifiers

Conscious living!

Stabilisator PLUSFor all types of snacks 04, 05, 06

Mixes for bread, pastries and biscuitsÄhrenmix CL 18

Dinkel Apfel Mix 19

Pfahnl Nordland 19

SnacksTex-Mex 04 Flowery herbed schnecke 05 Weißwurst snack 06

Baking pastries in your shopIt doesn‘t get any fresher! 07

Yeast baked goods 08

Berliner | Doughnuts 09

Quark balls 09

P&C Mix Plus 10

Viennese Cake 10% 10

Royal Muffin Mix light 11

Royal Muffin Mix Schoko 11

Proofing time regulationMalzkönig 3% | Direct baking 12

Cool Rising 12

Edelmalz Frost | Dough retarding process 13

Frostmeister spezial | Frozen dough process 13

Froststar Spezial | Proofed, frozen 14

TK-HG-Frost | Partial baking 14

Pane Rustico CL | Cool Rising 15

Retaining freshnessFreshness retainers CL 16

Yeast Soft CL 16

Toast Spezial 17

PRIVATELABEL

Private Label “You need products in individualised pa-ckaging? Then this is the right place for you!“

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SNACKS

Stabilisator Plus, HG-BH

Item No. DE00001310

Filling Tex- Mex 0.700 kg Stabilisator Plus // Item No. DE00001310 0.150 kg dried onions 0.040 kg granulated garlic 3.700 kg minced beef. roasted 1.650 kg canned tomatoes 0.800 kg ketchup. spicy 1.050 kg Texcicana Salsa 1.200 kg maize 0.600 kg parmesan 0.200 kg taco spice 0.010 kg fresh cili peppers 0.100 kg salt 0.400 kg water------------------------------------------------10.600 kg total

Mix all the ingredients together thoroughly. Stir in Stabilisator Plus, Item No. DE00001310 carefully at the end.

Tips for PreparationWhen the dough is ready, roll it out and cut it into rectang-les and finish by adding the filling.

Pfahnl Corn Bread Item No. SL00001120

Mixture for flavourful breads with corn

Dough Tex Mex 3.500 kg Pfahnl Corn Bread // Item No. SL00001120 6.500 kg wheat flour type 700 / 550 0.300 kg yeast 5.700 kg water------------------------------------------------16.000 kg total

Knead the ingredients together until the dough is firm.

TEX MEX


SNACKS

P&C Mix Plus Item No. HU00411025

Mix with a dosage of 15% for the production of danish pastries and croissants

Dough flowery herbed schnecke10.000 kg wheat flour type 700 / 550 1.500 kg P&C Mix Plus // Item No. HU00411025 0.300 kg margarine 0.500 kg yeast 2.500 kg water. approx. amount 2.700 kg ice------------------------------------------------17.500 kg total

Knead the ingredients together until the dough is firm. For every 1 kg of dough, add 0.250 – 0.350 kg butter blocks and enclose them in three simple folds.


Item No. DE00001310

Filling for flowery herbed schnecke 0.550 kg Stabilisator Plus // Item No. DE00001310 6.300 kg cream cheese from heavy cream 1.500 kg olive oil 1.500 kg pear compote 0.700 kg walnuts 0.750 kg water 0.035 kg salt 0.015 kg dried parsley 0.650 kg gorgonzola in cubes------------------------------------------------12.000 kg total

Mix all the ingredients together thoroughly. Stir in Stabilisator Plus, Item No. DE00001310 carefully at the end.

Tips for Preparation

After folding the dough, roll it out 3 mm thick. Spread the dough with the filling and form it into spirals (schneckes).After baking, brush the pastries and sprinkle on the flower-herb mixture.

FLOWERY HERBED SCHNECKE


Item No. DE00001310

Stabilisator plus to produce spicy and sweet filled pastries

� simple, safe and swift production

� diverse additions and refinements possible

� an be processed with a dosing machine

� can be frozen

� doesn’t bake up hollow

Stabilisator PLUS for all types of snacks!!

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SNACKS

TK-HG Frost Item No. DE00002825

High-performance baking agent for making rolls, snacks and baguettes with the method for partial baking

Dosage: 3% in proportion to flour

Dough Weisswurst Snack

10.000 kg wheat flour type 700 / 550 0.200 kg TK-HG-Frost // Item No. DE00002825 0.300 kg yeast 0.200 kg salt 3.700 kg water 1.500 kg crushed ice 0.100 kg oil------------------------------------------------16.000 kg total

Knead ingredients together until the dough is firm.


Item No. DE00001310

Filling Weisswurst Snack0.980 kg Stabilisator Plus // Item No. DE000013104.600 kg weisswurst without skin cut into small pieces2.300 kg sweet mustard2.500 kg water0.020 kg dried parsley0.200 kg salt------------------------------------------------10.600 kg total

Mix all the ingredients together thoroughly. Stir in Stabilisa-tor Plus, Item No. DE00001310 carefully at the end.

Tips for PreparationWhen the dough is ready, roll it out and add the filling. Then form bagels.

WEISSWURST

SNACK


BAKING PASTRIES IN YOUR SHOP

Today it’s impossible to attract new customers without offering the absolute freshest baked goods!

Many bakeries restrict themselves to baking pastries and bis-cuits in the morning and evening hours.

In addition to the core competence of offering fresh premi-um rolls several times throughout the day, we recommend expanding your range of sweet pastries as well as savou-ry snacks for your in-shop oven. The flavour of fresh baked

goods often leads to impulse buys! A more perfect olfactory marketing campaign can’t be contrived. Use your in-shop oven more efficiently – not only as a production tool, but also to increase sales – around the clock.

Draw attention to the variety of your baked goods all day long. Exploit not only the standard range but also special of-fers. In-shop pastry and biscuit baking is your chance to profit as a baker of freshness.

It doesn‘t get any fresher!

End Product Pfahnl Product Item. No. Technology

6.00 - 8.00 Split Rolls Froststar spezial DE00004625 Cool Rising

Kaiser Rolls Edelmalz Frost DE00842130 Cool Rising

8.00 - 10.00 Ears Mix Breadstick Ährenmix CL DE00490230 Proofed, frozen

10.00 -12.00 Wheat Baguettes/Baked Goods TK-HG-Frost DE00012825 partially baked

Traditional Recipe Bread Frischhalter CL DE00003725 Interrupted baking method

12.00 - 14.00 Snacks Stabilisator Plus DE00001310 partially baked

14.00 -16.00 Brioches/Braids Hefeteigbasismix DE00140025 Frozen dough process

Nut/Poppy Seed Schnecke Mohnfülle/Nussfülle Premium DE00518230 Frozen dough process

16.00 - 18.00 Protein Evening Bread Edelmalz Frost DE00842130 Dough retarding process

Mixed Grain Rye Bread Frischhalter CL DE00003725 Interrupted baking method

Oven 2

Standard schedule

Model schedule for two-oven shift Moscow: in Wiener Strasse 115 bakery

End Product Pfahnl Product Item No. Technology

6.00 - 8.00 Croissants P&C Mix Plus HU00411025 Proofed, frozen

Crusty Grain Snack Pfahnl Nordland CZ00005325 Cool Rising

8.00 - 10.00 Premium Baguettes/Ciabatta Pane Rustico DE00839125 Cool Rising

Quark Kolaches Topfenfein DE00004214 Proofed, frozen

10.00 - 12.00 Chocolate/Vanilla Muffins Royal Schoko/Vanille Muffin DE00004010 Frozen dough

12.00 - 14.00 Tex-Mex/Weisswurst Snack Stabilisator Plus DE00001310 partially baked

14.00 - 16.00 Butterkuchen Hefeteigbasismix DE00140025 Frozen dough process

Poppy Seed/Nut Pastry Mohn/Nussfüllung Premium DE00518230 Frozen dough process

16.00 - 18.00 Spelt After-Work Special Dinkel Apfel Mix DE00718130 Dough retarding process

Flowery Herbed Schnecke To Go Stabilisator Plus DE00001310 partially baked

Oven 1

pastry baking

In-shop

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Topfenfein, HG-BH

Item No. DE00004214

Topfenfix improves the stability of curd/“quark“ fillings

Basic recipe10.000 kg quark 1.500 kg Topfenfein. HG-BH // Item No. DE00004214 2.000 kg whole egg 0.900 kg vegetable oil 1.000 kg sugar 1.200 kg water------------------------------------------------16.600 kg total

� simple and reliable processing

� good conditions for quark fillings

� no condensation while cooling

� well-rounded flavour

Haselnussfüllung 38%, HG-BH

Item No. DE00518230

Hazelnut filling consists of freshly roasted hazelnuts (38%) and other select ingredients. This mix is notable for its high water absorption capacity and its safe, quick and easy handling

Basic recipe10.000 kg hazelnut filling // Item No. DE00518230 1.000 kg breadcrumbs 5.000 kg water------------------------------------------------16.000 kg hazelnut filling

� stays fresh and moist

� spreads easily

� does not bake up hollow

� bakes stably even with interrupted proofing

Mohnfülle Premium Item No. DE00121710

Poppy seed Filling is made from well selected poppy seed, which is stabilized during a special treatment. The entire flavour spectrum is preserved during this procedure.

Basic recipe10.000 kg poppy filling // Item No. DE00121710 4.500 kg water ------------------------------------------------14.500 kg poppy filling

� 50% poppy seed content - extra course poppy seeds

� does not bake up hollow

� machine compatible

Konzentrat “Hefeteig Star“ 10% Item No. DE00140025

Concentrate for the production of yeast dough without food additives or emulfisiers. Dosage: 10%

Basic recipe 1.000 kg “Hefeteig Star“ concentrate 10% // Item No. DE00140025 8.000 kg wheat flour type 700/550 1.000 kg sugar 0.600 kg yeast 2.000 kg whole egg 1.500 kg butter / margarine 1.900 kg water------------------------------------------------16.000 kg total

� superbly well-rounded flavour

� soft, fluffy crumb

� suitable for all types of yeast-raised pastries

� choice of any baking fat

� CLEAN LABEL

ALL TYPES OF YEAST-RAISED PASTRIES



Berliner-/Krapfenkonzentrat 20% Item No. CZ00314425

Concentrate for the production of Krapfen and Berliner. The well selected ingredients enable easy handling, excellent taste and long-lasting freshness. Dosage: 20%

Basic recipe10.000 kg wheat flour type 700 / 550 2.000 kg Berliner-/Krapfenkonzentrat 20 % // Item No. CZ00314425 2.800 kg water. approx. amount 3.000 kg whole egg 0.800 kg margarine/vegetable oil 0.600 kg yeast-----------------------------------------------19.200 kg total

� low fat absorption

� no bubbling under the surface

� especially suited to continual line production

Quarkfrischbällchen, HG-BH, RSPO SG

Item No. DE00009925

Quarkfrischbällchen is a mix for making quark fancy pastry and quark balls

Basic recipe10.000 kg Quarkfrischbällchen // Item No. DE00009925 5.000 kg quark 5.800 - 6.200 kg water ------------------------------------------------20.800 - 21.200 kg total

� moist and fresh quark balls

� turn over by themselves in the boiling pan

� can be used with all types of quark

� extra tender crumb structure

� very long shelf life

BERLINER | DOUGHNUTS QUARKBALLS

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Viennese Cake 10%Item No. DE00001210

Wiener Cake 10% is a concentrate created for for a wide range of cakes

Basic recipe

0.220 kg Wiener Cake 10 % // Item No. DE000012100.450 kg margarine0.550 kg quark0.780 kg superfine sugar0.660 kg whole egg1.000 kg wheat flour type 480 / 405------------------------------------------------3.660 kg total

� very long shelf life

� can be used in rotary moulders

� moist, tender biscuits

P&C Mix Plus Item No. HU00411025

Mix with a proportion of 15 % for the production of danish pastries and croissants

Basic recipe10.000 kg wheat flour type 700 / 550 1.500 kg P&C Mix Plus // Item No. HU00411025 0.300 kg margarine 0.500 kg yeast 2.500 kg water, approx. amount 2.700 kg ice------------------------------------------------17.500 kg total

Knead the ingredients together until the dough is firm. For every 1 kg of dough, add 0.250 – 0.350 kg butter blocks and enclose them in three simple folds.

� allows “homemade“ recipes

� very elastic when being folded

� especially for 75% proofed and frozen dough

� can be stored in freezer for up to 6 months

BISCUITS



Royal Muffin Mix light Item No. DE00004010

Royal Muffin Mix is a special mix to produce muffins in out-standing quality - fine crumb, delicious taste and very moist

Basic recipe1.000 kg Royal Muffin Mix hell // Item No. DE000040101.300 kg wheat flour type 480/4051.700 kg sugar1.400 kg whole egg1.400 kg oil1.250 - 1.300 kg water------------------------------------------------8.050 - 8.100 kg total

� especially well suited for mixing in fruit

Royal Muffin Mix Schoko Item No. DE00001010

Royal Muffin Mix Schoko is a special mix to produce muffins with a fine crumb, delicious taste and long freshness, you just have to add wheat flour, sugar, egg, oil and water

Basic recipe1.000 kg Royal Muffin Mix Schoko // Item No. DE000010101.280 kg wheat flour type 480/4051.720 kg sugar1.200 kg whole egg1.600 kg oil1.380 kg - 1.420 kg water0.400 kg chocolate chips------------------------------------------------8.580 - 8.620 kg total

� notable, bitter sweet chocolaty flavour

� dough can also be used for cupcakes

� also suitable for cakes baked on a tray

� suitable for the out-of-home market

� universal implementation

Special benefits � product for industrial muffin production

� suitable for industrial filling systems

� frozen dough is well suited for in-shop baking

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PROOFING TIME REGULATION

Malzkönig 3%, RSPO MB

Item No. DE00809130

Malzkönig 3% for bread makes your dough easier to pro-cess, increases the bread volume and guarantees excellent malt taste, for GU/GV

Basic recipeDosage: 3% in proportion to flour

Product advantages

Ò ideal for direct regulation

Ò can be used for all types of wheat pastries and biscuits

Ò malty characteristics in the crumbs distinctly detec-tible with both the eyes and the palate

Ò absolutely reliable processing

DIRECT CONTROLThe dough is set to proof right after being made and then baked

Ò available quickly

Ò money and time-saving procedure

Ô too little time for flavour and flavour maturation the best improvement is more time for proofing

COOL RISINGRegulated cool rising (a.k.a. cold proo-fing, cold fermentation) of dough with only minimal differences between core and surface tempe-rature.

The long, regulated cooling period allows the flavour to mature as well as tweaking the enzymology.

Basic principleThe pieces of dough are put into the machine and the temperature is lowered to +3°C over 6 hours.

Next, the temperature is raised to 20°C until the dough has been 70% proofed, then the temperature is regulated down to 3°C.

After this cooling phase, the dough can be stored for up to 24 hours at temperatures of around +3°C.

Technological featuresA sophisticated method for the dough with the challenge of enzymatic catalysis as this only takes place at temperatu-res above 3°C.

Dough should be made in a cool atmosphere and well kneaded – ideally with minimal prefermentation. A tempe-rature of 24/25°C in the dough is ideal.

Adding a special baking agent such as Froststar is highly recommended.

Advantages

Ò longer shelf life, better crust and flavour

Ò shock freezer is needed in order for good quality with the interrupted proofing method

Ò goods are always ready for baking without final proo-fing

Backen Kühlen Automat is ieren



Frostmeister spezial, RSPO MB

Item No. DE00832130

Frostmeister spezial is a special designed baking improver for frozen dough. Our well-selected ingredients ensure ma-ximum volume and excellent taste. Use for direct fermenta-tion as well as interrupted fermentation (GU/GV)


Product advantages � for all methods with regulated cooling

� provides fermentation stability with interruption/ retarding as well as uncomplicated dough preparation with modern machines for rolls

� rolls exhibit optimal volume and a typeical bun shape

Consumers’ demands are changing and various operating structures have also been changing the production proces-ses of high quality bread rolls in response. Customers expect freshly baked rolls at any time of the day. Bakeries can only satisfy these demands when they choose the best and most viable processes for their shops.

Every production method comes with its own set of chal-lenges for the baking agents used. That is why specialised products are used more to achieve the best possible results than all-round products. In the meantime, the following methods have established themselves and found successful application.

INTERRUPTIONInterruption of proofing by freezing (-18°C) for up to 3 days. This procedure is often combined with subsequent retarding.

Ò Dough available over several days. Covering holidays and/or weekends

Ô Dough is exposed to harsh climatic conditions

RETARDINGWith this method, proofing time is extended up to 24 hours at temperatures between -5°C and +5°C.

Ò Low temperature range reduces yeast activity and enzyme catalysis in the dough

Ò Flavour and flavour have time to mature

Ô With this method, the dough undergoes more strain when not frozen. Regulated cooling is necessary.

Edelmalz Frost, RSPO MB Item No. DE00842130

Edelmalz Frost is a specially designed baking improver for frozen dough. Our well-selected ingredients ensure maxi-mum volume and excellent taste.


Product advantages � for rolls with a finely balanced hint of malt, tender flaky and durable crust

� suitable for methods that take longer with excellent performance with retarding (+5°C)

� strong shape consistency for split rolls/Kaiser rolls

Changing Consumer Demands

14


.

TK-HG-Frost, RSPO MB Item No. DE00012825

Efficient baking improver for the production of halfbaked rolls and baguettes


Product advantages � baking agent especially for producing partially baked goods

� positive effects on volume, reducing creases and crust flaking off

� excellent results with partially baked products stored in the freezer

Froststar Spezial Item No. DE00004625

Froststar is a baking improver with a dosage of 23 % on an enzymatic basis.

Basic recipeDosage: 2 - 3% in proportion to flour

Product advantages � product for sophisticated cold methods, especially for 75% proofed dough and the Cool Rising system

� outstanding fermentation tolerance ensures excellent dough handling in the shops

� produces dry, machine compatible dough

� the rolls have an appetising golden brown crust with marked splitting that remains crisp for a long time

PARTIALLY BAKEDPartially baked rolls with a defined degree of browning for final baking in-shop.

Ò can be made available very quickly

Ò reduction in large returns

Ò consistent quality

Ô if certain parameters are ignored, defects arise such as creases, a thick, dry crust that flakes off

FERMENTED, FROZENWith this method, 75% proofed dough is stored for several days at -18°C and then baked directly without final proo-fing.

Ò defined and consistent quality

Ò less work for sales staff

Ò available quickly

Ô frail as the dough’s framework has only a very thin skin from the proofing




Pane Rustico CL Item No. DE00839125

Pane Rustico is a versatile concentrate for production of delicious baguettes, ciabatta and french roles. The selected ingredients result in large pored roles with intense taste and long freshness. This product is very good for Clean Label Applications.


Product advantages � diverse applications (baguettes, ciabatta, wheat pastries and biscuits)

� unique flavour character thanks to hard wheat sour dough

� ideal for preparation using modern dough processing plants but also for traditional handmade methods

� CLEAN LABEL


TIPS FROM A MASTER

------------------

Replace 5% of the wheat flour

with durum wheat semolina for

a better crust.

“With the Cool Rising Methods, I get great

improvements in flavour and aroma when

baking baguettes.“

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FRESH KEEPING

Frischhalter CL Item No. DE00003725

Due to the long term preservation Frischhalter CL provides very smooth bread

Declaration in the finished project

Whole grain RYE flour, WHEAT flour

Basic recipeDosage: 0,5 - 1,0% in proportion to flour

Product advantages � lasting shelf life especially for sliced bread with up to 10 days

� dry and cottony dough for excellent machine compatibility

� can be used for all types of bread

� CLEAN LABEL

Special product features

This product ensures that the agglutinated starch in the flour does not dry out so quickly. The crumb stays soft, elastic and moist noticeably longer.

Hefe Soft CL Item No. DE00406310

Efficient baking improver with a dosage of 2% for all kinds of yeast dough. This product is most suitable for dough with high amounts of sugar and fat


Ideal implementationCan be used with all types of yeast dough and every me-thod. Optimal for industrial plants and industrial producers of cake.

Product advantages � production of yeast-raised pastries without additives

� long-lasting appearance of freshness until consumed

� stable, soft consistency without clumps

� threefold plus: reliable production, universal implementation and long-lasting freshness

� CLEAN LABEL


FRESH KEEPING

Toast Spezial, RSPO MB Item No. DE00102525

Toast Spezial is an excellent baking improver for conventional bread with a dosage of 1.0 - 1.5%

Basic recipeDosage: 0,5 - 1,0% in proportion to flour

Ideal implementation � industrial plants (especially for producing sliced bread) and makers of conventional bagged loaves

� with added preservatives, the products will have a shelf life of more than 30 days.

� Toast Spezial keeps wheat bread and conventional bagged bread from becoming stale

TECHNICAL INFORMATION

------------------

Retrogradation is the main cause of sta

leness in

baked goods. The starch in the flour rel

eases a part

of the physically bound liquid and changes to a

crystalline state.

The starch molecules bind together ev

en more

strongly than before and press the water they

were holding out.

18

MIXES FOR BREAD, PASTRIES AND BISCUITS

Ährenmix CL Item No. DE00490230

Ährenmix CL is a tasty and high-quality premix for the pro-duction of small, rustic loaves, wheat rolls and other bread rolls

Basic recipe 3.600 kg Ährenmix CL // Item No. DE0049023010.000 kg wheat flour type 700/550 0.300 kg Brötchenzeit CL // Item No. DE00803125 0.260 kg salt 0.500 kg yeast 8.000 - 8.400 kg water------------------------------------------------22.660 - 23.060 kg total

� suitable for immediate production

� universal baking additive for bread and seeded buns

� excellent machine compatibility

� CLEAN LABEL

TIPS FROM A MASTER

------------------

By soaking the grains, water

is absorbed better and the

product stays fresher

longer.

ASSORTED BREAD PRODUCTS


MIXES FOR BREAD, PASTRIES AND BISCUITS

Dinkel Apfel Mix Item No. DE00718130

Baking mix for making delicious spelt bread with fruity apple flavor. Thanks to the use of ancient spelt varieties, the result is a very tasty bread

Basic recipeScalded flour 2.000 kg spelt flour 4.000 kg boiling water------------------------------------------------ 6.000 kg total

The scalded flour portion should sit for at least 60 minutes before being used.

Main dough10.000 kg Dinkel Apfel Mix // Item No. DE00718130 8.700 kg spelt flour 6.000 kg scalded flour 0.600 kg yeast 0.300 kg salt 0.400 kg Brötchenzeit CL // Item No. DE00803125 6.000 kg water------------------------------------------------32.000 kg total

� moist spelt bread

� in line with modern concepts of a balanced diet

� longer shelf life and more elastic dough thanks to the scalded flour method

Pfahnl Nordland Item No. CZ00005325

Premix for rye bread with sunflower seeds. Pfahnl Nordland is characterised by a very long shelf life and an intense, powerful taste of rye malt

Basic recipe bread10.000 kg Pfahnl Nordland // Item No. CZ00005325 6.500 kg water 0.200 kg yeast------------------------------------------------16.700 kg total

Basic recipe Krusties 5.000 kg Pfahnl Nordland // Item No. CZ00005325 5.000 kg wheat flour type 700/550 5.700 kg water 0.350 kg yeast 0.200 kg Froststar Spezial // Item No. DE00004625 0.100 kg salt------------------------------------------------16.350 kg total

� intense malty flavour

� high sunflower seed content

� large proportion of rye flour

� very tender crumbs

� wide variety of applications


Quality inside!

MIXED GRAIN RYE BREAD SUPERGRAIN SPELT

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