Gluten-free Tiger Bread using SINGLUPLUS
Dough and Tiger wash — an IREKS recipe in 2 components, makes 19.600 kg dough. Uses Ireks Singluplus Gluten-Free Bread Mix 12.5 kg.
- mixing time (dough)
- 2 + 6 min
- dough temperature
- 24 – 26 °C
- water temperature (dough)
- 18 – 20 °C
- scaling weight
- 0.500 kg
- final proofing time
- 40 – 45 min
- baking temperature
- 240 °C
- baking time
- 40 – 45 min
- mixing time (tiger wash)
- 2 min
- swelling time (tiger wash)
- 20 min
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Ireks Singluplus Gluten-Free Bread Mix 12.5 kg | 10.000 kg |
| Vegetable oil | 0.400 kg |
| Yeast | 0.400 kg |
| Water (18 – 20° C), approx. | 8.800 kg |
Tiger wash
| Ingredient | Quantity |
|---|---|
| Rice flour | 1.000 kg |
| Sugar | 0.100 kg |
| Yeast | 0.025 kg |
| Vegetable oil | 0.040 kg |
| Water (warm) | 1.000 kg |
Method
- Dough
Mix for 2 + 6 minutes to a dough temperature of 24 – 26° C. No bulk fermentation.
Scale at 0.500 kg. No intermediate proof.
Process as tin bread or oven bottom bread.
- Tiger wash
Mix for 2 minutes, then leave to swell for 20 minutes. Use as the topping.
Final proof for 40 – 45 minutes.
Bake at 240° C, dropping, giving steam, for 40 – 45 minutes.
IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.