Foldies using SPELT & HONEY and VOLTEX
Foldies using SPELT & HONEY and VOLTEX — an IREKS recipe, makes 16.4 kg dough (total weight). Uses Ireks Spelt & Honey Bread Mix 25 kg and IREKS Voltex Multipurpose Bread Improver 25 kg.
- mixing time
- 3 + 9 min
- dough temperature
- 24-26 °C
- bulk fermentation time
- 10 min
- scaling weight
- 0.075 kg
- final proofing time
- 30-40 min
- baking temperature
- 280 °C
- baking time
- 3 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Ireks Spelt & Honey Bread Mix 25 kg | 10 kg |
| IREKS Voltex Multipurpose Bread Improver 25 kg | 0.1 kg |
| Sugar | 0.5 kg |
| Vegetable oil | 0.5 kg |
| Baking powder | 0.1 kg |
| Yeast | 0.5 kg |
| Water | 4.7 kg |
Method
Mix for 3 + 9 minutes in a spiral mixer.
Allow a bulk fermentation time of 10 minutes.
Scale at 0.075 kg. No intermediate proof.
After the bulk fermentation time, roll out the dough to a thickness of 2.8 mm, prick and cut rectangles of 18 x 7 cm.
Put directly on setters, fold over and allow to prove.
After the final proof, bake giving steam.
IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.