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Rye Flour 50 kg

Salt 1 kg

Sourdough 2.5 kg

Water 20 kg

* All ingredients are added to Kumkaya SP80 Mixer and kneaded for 4 minutes at low speed and 6 minutes at high speed until the dough has a homogenous consistency.

* The kneaded dough is transferred to Kumkaya DM2000 dough cutting and weighing machine and cut into pieces of 400 grams each.

* The cut doughs are shaped round with Kumkaya CM3000 conical turning machine.

* The round shaped doughs are fermented in the fermentation room for 80 minutes.

* The fermented doughs are baked in Kumkaya BRS60 Concrete Free Tube Oven at 200 degrees for 24 minutes.

* The baked bread is ready for sale after resting in a warm place.