Rye Porridge

Hearty and traditional, rye porridge gains modern reliability with Genier. With uniform mixing and precise heat, the porridge thickens naturally without risk of scorching.

A healthy, fiber-rich base for large-scale breakfasts and institutional catering.

Process Time: 50 min

Hearty and traditional, rye porridge gains modern reliability with Genier. With uniform mixing and precise heat, the porridge thickens naturally without risk of scorching.

A healthy, fiber-rich base for large-scale breakfasts and institutional catering.

Process Time: 50 min

Cooking program

Add cold water and rye flour to the kettle and cook

96°C

00:45

169 l

40

Add salt

-

-

-

40

Ingredients for 100 kg

Rye flour15 kg
Water85 L
Salt0,25 kg

Instructions

Add cold water and rye flour to the kettle
Start mixing and ensure the flour is fully dispersed
Set heat to 96°C and continue mixing
Cook for approximately 45 minutes until thickened
Add salt at the end and mix thoroughly before serving

Chef's note: For best consistency, mix the flour well before heating to avoid lumps. You may toast the flour slightly before adding water to deepen the flavor.

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