Weight Not Less Than 0.65 Kg From Rye Wheat Flour. Appearance: Shape - Molded, Should Correspond To A Bread Form, With A Slightly Convex Top Towards The Crust, Without Side Protrusions. The Condition Of The Crumb Is Baked, Not Wet To The Touch, Without Traces Of The Bread Disease “Potato Disease”, Elastic, After Light Pressure With Your Fingers The Crumb Should Return To Its Original Shape. Kneaded - Without Lumps Or Traces Of Unkneading. The Taste Is Characteristic Of Bread, Without Any Foreign Aftertaste. The Smell Is Characteristic Of This Type Of Bread, Without Any Foreign Smell.
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