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Flour 40 kg
Rye flour 10 kg
Salt 250 gr
Fresh Yeast 750 gr
Water 33 l

All ingredients are added to the Kumkaya SP80 Mixer and kneaded for 6 minutes at low speed and 12 minutes at high speed until the dough reaches a homogeneous consistency. The kneaded dough is transferred to the Kumkaya DM2000 Volumetric Dough Divider machine and cut into 250 gram pieces. The cut dough is shaped into round shapes using the Kumkaya CM3000 Conic Rounder machine. Doughs that have taken a round shape in the Conic Rounder are rested for 6 minutes in the PM154 Intermediate Proofer machine. The rested dough is shaped into loaves in the LM2500 Long Moulder machine and placed on boards. The boards are taken to the Fermentation Compartment by wooden cart and the dough is fermented for 1 hour on the Steam Generator at 37 degrees and 85% humidity. Fermented doughs are scored and baked in Kumkaya BR75 Steam Tube Stone Hearth Ovens at 230 degrees for 17 minutes. The baked breads are ready for sale after resting in a place at room temperature