Recipe library IREKS recipe SavouryMakes 160 pieces · 2 components

Chia con Carne Croissants using IREKS CHIA BREAD MIX

Name: Chia con Carne Croissants using IREKS CHIA BREAD MIX
Yield: 160 pieces
Ingredients: 1.5 kg Wheat flour; 1.5 kg Ireks Chia Bread Mix 12.5 kg; 0.12 kg Margarine; 0.12 kg Yeast; 1.56 kg Water, approx.; 0.02 kg Vegetable oil; 0.3 kg Onions, diced; 0.3 kg Carrots, grated; 0.2 kg Brisket of beef, diced; 0.3 kg Beer; 0.8 kg Tinned tomatoes, chopped; 0.03 kg 70 % dark chocolate powder; 0.02 kg Smoked paprika powder; 0.02 kg Garlic powder; 0.02 kg Cumin, ground; 0.01 kg Chilli powder; 0.01 kg Salt; 0.005 kg Pepper, ground

Dough and Chili con carne filling — an IREKS recipe in 2 components, makes 160 pieces. Uses Ireks Chia Bread Mix 12.5 kg.

mixing time: 3 + 2 min
dough temperature: 23 °C
resting time (folded dough): 15-30 min
boiling time (filling, before adding tomatoes): 5 min
boiling time (filling, after adding tomatoes): 30 min
scaling weight (filling): 0.015 kg
proofing time (final proof): 30 min
baking temperature: 210 °C
baking time: 18 min

Ingredients

Dough

Ingredient	Quantity
Wheat flour	1.5 kg
Ireks Chia Bread Mix 12.5 kg	1.5 kg
Margarine	0.12 kg
Yeast	0.12 kg
Water, approx.	1.56 kg

Chili con carne filling

Ingredient	Quantity
Vegetable oil	0.02 kg
Onions, diced	0.3 kg
Carrots, grated	0.3 kg
Brisket of beef, diced	0.2 kg
Beer	0.3 kg
Tinned tomatoes, chopped	0.8 kg
70 % dark chocolate powder	0.03 kg
Smoked paprika powder	0.02 kg
Garlic powder	0.02 kg
Cumin, ground	0.02 kg
Chilli powder	0.01 kg
Salt	0.01 kg
Pepper, ground	0.005 kg

Method

Dough
Mix all dough ingredients for 3 + 2 minutes in a spiral mixer to a dough temperature of 23 °C.
Dough
Fold in 0.250 – 0.300 kg roll-in shortening per kg dough, giving three single turns. Short relaxation times between the individual turns are recommended.
Dough
Allow the ready-folded dough to relax for 15 – 30 minutes.
Chili con carne filling
Fry the onions, carrots and brisket of beef in hot vegetable oil, add the beer and bring to the boil. Boil for 5 minutes, then add the tinned tomatoes and subsequently the remaining ingredients. Boil for 30 minutes on medium heat.
Roll the dough out to a thickness of approx. 3 mm and cut into triangles. Fill with the chilli con carne filling (scaling weight approx. 0.015 kg) and roll up as for croissants. If desired, press into grated cheese and allow to prove.
Allow a final proof of approx. 30 minutes, then bake.

IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.