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LATVIJAS ZELTENE In the process of making light rye bread, two scalds are formed - a classic malt scald and a new - from scratch - seen scald, the preparation period of which is at least 16 hours. The scalding not only improves the taste and aroma of the bread, but also makes the structure of the bread softer and significantly moisturized, reducing the drying process of the bread and extending the shelf life of the product.