Gross, gr Dish name:

Malt bread. 1023.8 127.5 30.60 25.25 25.5 10.2 20.40 68.3 101.5 56.1 4.1 20.4

Net, gr Net, gr Net, gr per 1 pc per 3 pcs per 5 pcs 975.0 125.00 30.00 25.0 25.0 10.0 20.00 65.00 100.00 450.00 55.00 4.00 20.00 1800.00 1600 2925 375 90 75 75 30 60 195 300 1350 165 12 60 4875 625 150 125 125 50 100 325 500 2250 275 20 100

Net, gr per 7 pcs 6825 875 210 175 175 70 140 455 700 3150 385 28 140

Net, gr per 10 pcs 9750 1250 300 250 250 100 200 650 1000 4500 550 40 200

Net, gr per 15 pcs 14625 1875 450 375 375 150 300 975 1500 6750 825 60 300

Wheat flour Beer malt Sour cream 20% Ground coriander Leaven "Easy toast" improver Salt Sand sugar Vegetable oil Water Kvass wort Cumin Offals s/f weight baked s/f weight

OUTPUT

1600

4800

8000

11200

16000

24000

In a saucepan combine malt, sour cream, vegetable oil, coriander, cumin, salt, sugar, mash, offals, cover with water and bring to a boil. Cool down to the temperature of +5 degr. S. Put this mixture into the bowl, add flour, improver and yeast, knead the dough on a 1 speed for 7 minutes, and then on 2 speed for 6 minutes. Then roll the dough in layer, roll it into a roulade, nip the edges, put the dough in a greased form seam side down. Leave for 50-60 min. proofing. Bake at 175 degr. С for 40-50 minutes.

In a saucepan combine malt, sour cream, vegetable oil, coriander, cumin, salt, sugar, mash, offals, coverwith water and bring to a boil. Cool down to the temperature of +5 degr. S. Put this mixture into the

bowl, add flour, improver and yeast, knead the dough on a 1 speed for 7 minutes, and then on 2 speed for 6minutes. Then roll the dough in layer, roll it into a roulade, nip the edges, put the dough in a greasedform seam side down. Leave for 50-60 min. proofing. Bake at 175 degr. С for 40-50 minutes.