"Chia con Carne" using IREKS CHIA BREAD MIX
Dough and Filling "Chilli con Carne" — an IREKS recipe in 2 components, makes 4.8 kg dough; 1.7 kg chilli con carne filling. Uses Ireks Chia Bread Mix 12.5 kg.
- mixing time
- 3 + 2 min
- dough temperature
- 23 °C
- bulk fermentation time
- 30 min
- laminating shortening per kg dough
- 0.250-0.300 kg
- dough thickness
- 3 mm
- final proof time
- 30 min
- baking temperature
- 210 °C
- baking time
- 18 min
- scaling weight (filling)
- 0.02 kg
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 |
Filling "Chilli con Carne"
| Ingredient | Quantity |
|---|---|
| Minced meat | 0.5 kg |
| Kidney beans | 0.5 kg |
| Sweetcorn | 0.2 kg |
| Pepper, salt, paprika, chilli powder | as required |
| Tinned tomatoes | 0.5 kg |
Method
- Dough
Mix all ingredients for 3 + 2 minutes in a spiral mixer to a dough temperature of 23 °C.
- Dough
Bulk fermentation for 30 minutes in the fridge. Scaling weight as desired. No intermediate proof.
- Dough
Fold in 0.250 – 0.300 kg shortening per kg dough with three single turns.
- Dough
After the bulk fermentation time, roll the laminated dough out to a thickness of approx. 3 mm.
Cut into squares, fill with the chilli con carne filling and fold into triangles. If desired, dip into grated cheese.
Final proof approx. 30 minutes, then bake at 210 °C for approx. 18 minutes.
IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.