5001863 ROSE ROLL DARK 55

Small, expressive dark roll with a beautiful crackling crust and a moist, airy crumb. Made of wheat flour with barley malt, rye sourdough, potato flakes and yogurt as secret ingredient for a persistent sensorial freshness. Flour dusted and baked on stone.

  • 55 g
  • 90 PCS C/S - 36 C/S PAL
  • Defrosting 22°C · 15'
  • Baking 180°C · 8-10'

  • Sourdough
  • Stone oven baked
  • Suitable for vegetarians


Light meal, street food


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.