PANIFICAÇÃO
Rustique Madre
Mix for Preparing Bread with Dehydrated Sourdough - Código: 09571
Advantages
- Contains natural fermentation, providing a differentiated sensory experience, greater richness of flavor, and artisanal rustic appearance;
- Flavor and aroma: aromatic notes and balanced acidity;
- Characteristics that highlight the product at the point of sale: rustic appearance with a crispy crust, open alveoli, pronounced seam, and moist, soft crumb;
- Simplifies the production process without sacrificing the flavor of long-fermented bread;
- Easy, practical, and quick: just add fresh or dry yeast, cold water, and mix;
- It is not necessary to prepare a preferment, as the product already contains natural fermentation;
- Flexible: supports high hydration;
- Versatile: allows various shapes, such as baguette, batard, and round bread;
- Pairs well with various savory and sweet ingredients, increasing menu possibilities. Examples: calabrese and toscana sausages, ham and cheese, olive oil, olives, gorgonzola, garlic, onion, nuts, wine, cocoa, pear, among many others.
- Flavor and aroma: aromatic notes and balanced acidity;
- Characteristics that highlight the product at the point of sale: rustic appearance with a crispy crust, open alveoli, pronounced seam, and moist, soft crumb;
- Simplifies the production process without sacrificing the flavor of long-fermented bread;
- Easy, practical, and quick: just add fresh or dry yeast, cold water, and mix;
- It is not necessary to prepare a preferment, as the product already contains natural fermentation;
- Flexible: supports high hydration;
- Versatile: allows various shapes, such as baguette, batard, and round bread;
- Pairs well with various savory and sweet ingredients, increasing menu possibilities. Examples: calabrese and toscana sausages, ham and cheese, olive oil, olives, gorgonzola, garlic, onion, nuts, wine, cocoa, pear, among many others.
Technical information
- Description
- Mix for Preparing Bread with Dehydrated Sourdough
- Function
- Mix for preparing bread with dehydrated sourdough.
- Form
- Powder. Light brown
- Ingredients
- Wheat flour enriched with iron and folic acid, dehydrated sourdough (rye and wheat flours), iodized refined salt, gluten, and malt flour.
- Dosage
- 100% (used as the calculation base for the recipe).
- Preparation Method
- Place 2 kg of Zeelandia Rustique Madre in the mixer and add part of the cold water (1.2 L) and mix at low speed (Speed 1) for approx. 5 min. Add 60 g of fresh yeast and the remaining cold water (200 ml) gradually and mix at high speed (Speed 2) for approx. 5 min or until the windowpane stage is reached. Place the dough in a previously greased plastic box. Cover with plastic. Let it rest for 30 min. Divide into 300 g portions. Pre-shape the dough into an elongated batard shape, without pressing. Cover with plastic. Let it rest for another 30 min on a table dusted with wheat flour. Shape into a batard, making only two folds in the dough without pressing (to avoid removing the fermentation gases from the dough). Stretch the bread until it reaches approx. 40 cm in length. Line the baking sheet with cloth. Place the bread seam side up on the cloth dusted with wheat flour. Pull the fold so that the breads do not stick to each other. Let it ferment in a fermentation chamber at room temperature for approx. 90 min. With the help of a peel, place the bread onto the loader or paddle. Slash along the length. Bake in a preheated deck oven with steam at 250ºC and reduce the temperature to 230ºC for approx. 30 min.
- MS Registration
- Registro isento conforme Resolução ANVISA RDC Nº 843/2024
- Packaging
- Caixa de papelão com 10 kg de produto.
- Storage
- Store in a cool, dry, and clean place. Once opened, keep the packaging tightly closed so the product remains suitable for use until the end of its shelf life.
- Shelf Life
- 6 months under recommended storage and temperature conditions from the date of manufacture.
- Barcode
- 7894448095710
Nutritional table
| Serving contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 346 | 17 |
| Carboidratos (g) | 71 | 24 |
| Açúcares totais (g) | 2.2 | |
| Aç adicionados (g) | 0.0 | 0 |
| Proteínas (g) | 11 | 22 |
| Gorduras totais (g) | 1.8 | 3 |
| Gorduras saturadas (g) | 0.5 | 3 |
| Gorduras trans (g) | 0 | 0 |
| Fibra Alimentar (g) | 2.0 | 8 |
| Sódio (mg) | 864 | 36 |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Discover Rustique Madre
Rustique Madre brings the tradition and characteristics of natural fermentation combined with the practicality of a pre-mix. It allows the production of rustic breads that are much more flavorful, aromatic, and crispy.
I want to orderPANIFICAÇÃO
Rustique Madre
Mix for Preparing Bread with Dehydrated Sourdough - Código: 09571
Advantages
- Contains natural fermentation, providing a differentiated sensory experience, greater richness of flavor, and artisanal rustic appearance;
- Flavor and aroma: aromatic notes and balanced acidity;
- Characteristics that highlight the product at the point of sale: rustic appearance with a crispy crust, open alveoli, pronounced seam, and moist, soft crumb;
- Simplifies the production process without sacrificing the flavor of long-fermented bread;
- Easy, practical, and quick: just add fresh or dry yeast, cold water, and mix;
- It is not necessary to prepare a preferment, as the product already contains natural fermentation;
- Flexible: supports high hydration;
- Versatile: allows various shapes, such as baguette, batard, and round bread;
- Pairs well with various savory and sweet ingredients, increasing menu possibilities. Examples: calabrese and toscana sausages, ham and cheese, olive oil, olives, gorgonzola, garlic, onion, nuts, wine, cocoa, pear, among many others.
- Flavor and aroma: aromatic notes and balanced acidity;
- Characteristics that highlight the product at the point of sale: rustic appearance with a crispy crust, open alveoli, pronounced seam, and moist, soft crumb;
- Simplifies the production process without sacrificing the flavor of long-fermented bread;
- Easy, practical, and quick: just add fresh or dry yeast, cold water, and mix;
- It is not necessary to prepare a preferment, as the product already contains natural fermentation;
- Flexible: supports high hydration;
- Versatile: allows various shapes, such as baguette, batard, and round bread;
- Pairs well with various savory and sweet ingredients, increasing menu possibilities. Examples: calabrese and toscana sausages, ham and cheese, olive oil, olives, gorgonzola, garlic, onion, nuts, wine, cocoa, pear, among many others.
Recipe tips with Rustique Madre
Why Rustique Madre makes a difference in your production
Growing Together
Support for seasonal campaigns, ideas for your business calendar and joint growth.
Innovation and R&D
We invest in R&D to offer solutions aligned with market trends and to production needs.
Showcase That Sells
We provide table displays, shelf strips, labels and signage for help promote recipes and products.
Technical Support
Our technicians come to your establishment to support recipe development and team training.
Technical information
- Description
- Mix for Preparing Bread with Dehydrated Sourdough
- Function
- Mix for preparing bread with dehydrated sourdough.
- Form
- Powder. Light brown
- Ingredients
- Wheat flour enriched with iron and folic acid, dehydrated sourdough (rye and wheat flours), iodized refined salt, gluten, and malt flour.
- Contains
- calcium propionate preservative, acidifying agents citric acid and lactic acid (L-), stearoyl-2-lactylate stabilizer, and dough improvers ascorbic acid (L-) and alpha-amylase from Aspergillus oryzae var.
- Warning
- ALLERGENS: CONTAINS DERIVATIVES OF WHEAT, RYE, AND BARLEY. MAY CONTAIN OATS, EGGS, SOY, MILK, HAZELNUTS, AND TRITICALE. CONTAINS GLUTEN.
- Dosage
- 100% (used as the calculation base for the recipe).
- Preparation Method
- Place 2 kg of Zeelandia Rustique Madre in the mixer and add part of the cold water (1.2 L) and mix at low speed (Speed 1) for approx. 5 min. Add 60 g of fresh yeast and the remaining cold water (200 ml) gradually and mix at high speed (Speed 2) for approx. 5 min or until the windowpane stage is reached. Place the dough in a previously greased plastic box. Cover with plastic. Let it rest for 30 min. Divide into 300 g portions. Pre-shape the dough into an elongated batard shape, without pressing. Cover with plastic. Let it rest for another 30 min on a table dusted with wheat flour. Shape into a batard, making only two folds in the dough without pressing (to avoid removing the fermentation gases from the dough). Stretch the bread until it reaches approx. 40 cm in length. Line the baking sheet with cloth. Place the bread seam side up on the cloth dusted with wheat flour. Pull the fold so that the breads do not stick to each other. Let it ferment in a fermentation chamber at room temperature for approx. 90 min. With the help of a peel, place the bread onto the loader or paddle. Slash along the length. Bake in a preheated deck oven with steam at 250ºC and reduce the temperature to 230ºC for approx. 30 min.
- MS Registration
- Registro isento conforme Resolução ANVISA RDC Nº 843/2024
- Packaging
- Caixa de papelão com 10 kg de produto.
- Storage
- Store in a cool, dry, and clean place. Once opened, keep the packaging tightly closed so the product remains suitable for use until the end of its shelf life.
- Shelf Life
- 6 months under recommended storage and temperature conditions from the date of manufacture.
- Barcode
- 7894448095710
Nutritional table
| A serving of 50g contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 346 | 17 |
| Carboidratos (g) | 71 | 24 |
| Açúcares totais (g) | 2.2 | |
| Aç adicionados (g) | 0.0 | 0 |
| Proteínas (g) | 11 | 22 |
| Gorduras totais (g) | 1.8 | 3 |
| Gorduras saturadas (g) | 0.5 | 3 |
| Gorduras trans (g) | 0 | 0 |
| Fibra Alimentar (g) | 2.0 | 8 |
| Sódio (mg) | 864 | 36 |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.