Baguettes using PASTA ACIDA K
Baguettes using PASTA ACIDA K — an IREKS recipe, makes 17.570 kg dough. Uses IREKS Pasta Acida K 25 kg.
- mixing time
- 4 + 8 min
- dough temperature
- 22 – 24 °C
- bulk fermentation time
- 90 min
- scaling weight
- 0.110 – 0.330 kg
- final proof time
- 35 – 40 min
- baking temperature (start)
- 230 °C
- baking temperature (after dropping)
- 200 °C
- baking time
- 18 – 25 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Wheat flour | 9.000 kg |
| Durum wheat semolina | 1.000 kg |
| IREKS Pasta Acida K 25 kg | 0.500 kg |
| Salt | 0.220 kg |
| Yeast | 0.150 kg |
| Water, approx. | 6.700 kg |
Method
Mixing: 4 + 8 minutes, spiral mixer.
Bulk fermentation: 90 minutes.
Scaling weight: 0.110 – 0.330 kg. No intermediate proof.
Processing: baguettes, dough sheeting system.
Final proof: 35 – 40 minutes.
Baking: 230° C, dropping to 200° C, giving steam, for 18 – 25 minutes.
IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.