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Gluten-free Quiches using SINGLUPLUS

Name: Gluten-free Quiches using SINGLUPLUS
Ingredients: 1.000 kg Ireks Singluplus Gluten-Free Bread Mix 12.5 kg; 0.640 kg Margarine; 0.070 kg Sugar; 0.005 kg Salt; 0.275 kg Water; 1.000 kg Whole egg; 0.600 kg Cheese, grated; 2.000 kg Cream; Salt; Black pepper; 0.020 kg Salmon, diced; 0.010 kg Leaf spinach, blanched; 0.040 kg Sauce; 0.015 kg Broccoli, blanched; 0.010 kg Cooked ham, diced; 0.040 kg Sauce; 0.020 kg Feta; 0.015 kg Onions, diced, fried; 0.010 kg Leaf spinach, blanched; 0.040 kg Sauce; 0.010 kg Brie cheese, diced; 0.010 kg Salami, diced; 0.010 kg Red pepper, diced; 0.040 kg Sauce; 0.010 kg Brie cheese, diced; 0.010 kg Leek, slices, blanched; 0.040 kg Sauce

Dough, Sauce, Salmon spinach filling, Broccoli ham filling, Feta vegetable filling, Cheese salami filling and Cheese leek filling — an IREKS recipe in 7 components. Uses Ireks Singluplus Gluten-Free Bread Mix 12.5 kg.

mixing time: 4 + 5 min
dough temperature: 27–28 °C
scaling weight (dough): 0.035 kg
scaling weight (sauce): 0.040 kg
rolled dough thickness: 3 mm
baking temperature: 200 °C
baking time: 20 min

Ingredients

Dough

Ingredient	Quantity
Ireks Singluplus Gluten-Free Bread Mix 12.5 kg	1.000 kg
Margarine	0.640 kg
Sugar	0.070 kg
Salt	0.005 kg
Water	0.275 kg

Sauce

Ingredient	Quantity
Whole egg	1.000 kg
Cheese, grated	0.600 kg
Cream	2.000 kg
Salt
Black pepper

Salmon spinach filling

Ingredient	Quantity
Salmon, diced	0.020 kg
Leaf spinach, blanched	0.010 kg
Sauce	0.040 kg

Broccoli ham filling

Ingredient	Quantity
Broccoli, blanched	0.015 kg
Cooked ham, diced	0.010 kg
Sauce	0.040 kg

Feta vegetable filling

Ingredient	Quantity
Feta	0.020 kg
Onions, diced, fried	0.015 kg
Leaf spinach, blanched	0.010 kg
Sauce	0.040 kg

Cheese salami filling

Ingredient	Quantity
Brie cheese, diced	0.010 kg
Salami, diced	0.010 kg
Red pepper, diced	0.010 kg
Sauce	0.040 kg

Cheese leek filling

Ingredient	Quantity
Brie cheese, diced	0.010 kg
Leek, slices, blanched	0.010 kg
Sauce	0.040 kg

Method

Dough
Mix for 4 + 5 minutes in a spiral mixer. Dough temperature 27–28 °C.
Bulk fermentation: none.
Scaling weight: approx. 0.035 kg dough and approx. 0.040 kg sauce, depending on the size of the forms.
Intermediate proof: none.
After the bulk fermentation time, roll out the dough to 3 mm, dock it and cut round dough slices using a cutter (Ø 11 cm). Line small baking forms (Ø 8 cm), base and edge, with the dough slices. Fill with a filling and cover with the prepared sauce.
Final proof: none.
Bake at approx. 200 °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.