Rye muffins

  • Volume
  • Freshness
  • Softness
Ingredients Gram %
Egg 1900 17,4
Sugar 2200 20,3
Water (cold tap) 1070 9,8
Wheat flour 2400 22,0
Degul * 600 5,5
Winsto * 320 2,9
Vegetable oil 1900 17,5
Baking syrup * 375 3,4
Rye malt powder * 110 1,0
Spanish mocha flavour * 25 0,2
TOTAL 10900,00 100,00
* Product from Aromatic
Preparation
Gravity: 960-990
Batter temp: 24°C
Baking time: 20 min
Baking temp: 210>180°C

1. Use a mixing bowl and paddle.
2. Place all liquids into the bowl. Followed by the dry ingredients.
3. Mix 4 minutes in slow speed until the batter becomes homgenous.
4. Bake at 210>180 °C for approximately 20 minutes.
5. Cover with dark truffle or leave neutral.