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Group 1
Ingredient
KG
%
White bread crusty flour
0.200
26.00
Wheat flour
0.150
19.50
Water
0.400
51.90
Brown linseed
0.010
1.30
Mais gritz
0.010
1.30
Total Weight: 0.770
  1. Use dry old bread. Slice the bread and place on a perforated baking sheet.
  2. Put in the residual heat in an oven and dry overnight. Alternatively, bake at about 150 degrees Celsius for 20-30 minutes.
  3. Mix the bread in a food processor. Make sure the bread is dry before.
  4. Mix all the ingredients with a hook. 3 minutes slowly, 3 minutes quickly.
  5. Roll out to a thickness of 2-3 mm. Prick and divide into desired sizes.
  6. Place on a perforated baking sheet. Sprinkle with optional toppings.

Baking temperature: 145°C

Baking time: 35-40 min

Open damper.

Group 1
Ingredient
KG
%
Maize bread crusty flour
0.200
26.70
Wheat flour
0.150
20.00
Water
0.400
53.30
Total Weight: 0.750
  1. Use dry old bread. Slice the bread and place on a perforated baking sheet.
  2. Put in the residual heat in an oven and dry overnight. Alternatively, bake at about 150 degrees Celsius for 20-30 minutes.
  3. Mix the bread in a food processor. Make sure the bread is dry before.
  4. Mix all the ingredients with a hook. 3 minutes slowly, 3 minutes quickly.
  5. Roll out to a thickness of 2-3 mm. Prick and divide into desired sizes.
  6. Place on a perforated baking sheet. Sprinkle with optional toppings.

Baking temperature: 145°C

Baking time: 35-40 min

Open damper.

Group 1
Ingredient
KG
%
Tomato bread crusty flour
0.200
26.00
Wheat flour
0.150
19.50
Water
400.000
51.90
Total Weight: 400.350
  1. Use dry old bread. Slice the bread and place on a perforated baking sheet.
  2. Put in the residual heat in an oven and dry overnight. Alternatively, bake at about 150 degrees Celsius for 20-30 minutes.
  3. Mix the bread in a food processor. Make sure the bread is dry before.
  4. Mix all the ingredients with a hook. 3 minutes slowly, 3 minutes quickly.
  5. Roll out to a thickness of 2-3 mm. Prick and divide into desired sizes.
  6. Place on a perforated baking sheet. Sprinkle with optional toppings.

Baking temperature: 145°C

Baking time: 35-40 min

Open damper.

Category

Category

Bakery

Occasion

Occasion

Foodwaste

Finished Product

Finished Product

Crispbread