3 questions
Does this flour come 100% from Switzerland or is it a mixed product with foreign flour, as most flours with the Swiss cross on them are? Terrasuisse was 100% Swiss flour. What is the situation with this product?
Hello einrad, thank you for your inquiry. According to Swiss legislation, the origin of ingredients must be indicated from a proportion of 50% or more (with the exception of animal ingredients from 20%) and if the packaging is also deceptive, i.e. suggests a different origin, for example. We comply with this regulation and the safety requirements for our products. If you cannot find any information on the product, we treat the origin of the ingredients as internal information that we do not disclose. Best regards, your M-Infoline team
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Guest
What type of flour is this?
Hello aaronbe, TerraSuisse Ruchmehl is wheat flour type 1050. best regards, your M-Infoline team
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Guest
I tried the bread recipe on the back. The bread tasted great, but the dough is extremely sticky and almost impossible to get off my fingers.
Does anyone have a trick to prevent this?
Guest
A little extra flour should prevent this. If necessary, you can also moisten your hands before kneading, but this will make the dough even stickier.........
@PeeWee
I have that problem with all flours when kneading. It sticks less when your hands are cold. I often rinse my hands with cold water and dry them well afterwards, so it sticks less.
Hi PeeWee
Thank you for your comment.
We have baked a Ruchbrot ourselves, but have not noticed any sticking of the dough. We will of course keep an eye on this.
Did you use the following recipe?
- 1 kg TS Ruch flour
- 3 teaspoons of salt (20 - 25 g)
- 1 cube of baker's yeast
- 1 teaspoon of sugar
- 6.5 dl lukewarm water (maximum 30°C)
Kind regards from the M-Infoline team
Guest
Hello
I followed the recipe on the back of the 500g packet:
500 g flour
350 g water
1 tsp vinegar
10 g salt
40 g yoghurt
1/2 cube yeast
I have now kneaded it a second time, which ended up a little less sticky than the first time. Nevertheless, I find the residue tediously tough and stubborn compared to other flours I bake bread with.
Not that this is unacceptable, nor that the finished bread simply tastes delicious and stays fresh for many days as if it had just been baked...
Hello PeeWee
Thank you for your feedback.
However, the recipe you have given belongs to our new Terrasuisse rye flour (article number 1046.142).
Rye flours do indeed produce much stickier doughs than is the case when baking with wheat flours. You can reduce this somewhat by sprinkling the work surface with flour. Cool, dry hands will also make the dough a little less sticky. Another way to reduce the stickiness is to mix it with other flours. We also have recipes for rye bread here.
We hope this will help you. If you have any further questions, please do not hesitate to contact us.
Best regards, Your M-Infoline TeamRecipes rye bread.pdf
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