Gluten-free Pizza Bases using SINGLUPLUS
Gluten-free Pizza Bases using SINGLUPLUS — an IREKS recipe. Uses Ireks Singluplus Gluten-Free Bread Mix 12.5 kg.
- water temperature
- 18-20 °C
- mixing time
- 4 + 6 min
- dough temperature
- 24-25 °C
- scaling weight
- 0.250-0.300 kg
- final proof time
- approx. 30 min
- baking temperature
- 210 °C
- baking time
- approx. 20 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Ireks Singluplus Gluten-Free Bread Mix 12.5 kg | 10 kg |
| Vegetable oil | 0.4 kg |
| Baking powder | 0.2 kg |
| Yeast | 0.4 kg |
| Water (18 – 20° C) | 8.5 kg |
Method
Mix for 4 + 6 minutes to a dough temperature of 24 – 25° C.
No bulk fermentation.
Scale at 0.250 – 0.300 kg for a pizza Ø 24 cm.
No intermediate proof.
Process into pizzas.
Final proof approx. 30 minutes.
Bake at 210° C for approx. 20 minutes.
IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.