Rose roll dark 110
Dark wheat roll with an expressive, crackling crust and a moist, airy crumb. Made of wheat flour with barley malt and rye sourdough, enriched with potato flakes and yogurt as secret ingredient for a persistant sensorial freshness.
- Sourdough
- Suitable for vegetarians
- 110 g
- Defrosting 22 °C · 15'
- 45 PCS C/S · 36 C/S PAL
- Baking 180 °C · 9-11'
- PART BAKED
Occasion
Light meal, street food
The story behind
Potato bread dates back to the 16th century. In this recipe, potatoes or potato starch are used to replace a part of the wheat. This results in an easier, faster rise with a nice, thin and crackling crust. Potato starch also absorbs more water, this enlarges the starch molecules for a light crumb and moist texture. The yoghurt replaces sourdough and brings more flavour and a better mouthfeel. Together, both ingredients make for a longer shelf life. Potato rolls also count less calouries compared to the classic wheat roll.