Gluten-free Wraps using SINGLUPLUS
Gluten-free Wraps using SINGLUPLUS — an IREKS recipe, makes 19.5 kg dough. Uses Ireks Singluplus Gluten-Free Bread Mix 12.5 kg.
- mixing time
- 4 + 6 min
- dough temperature
- 24 – 25 °C
- scaling weight
- 0.100 kg
- final proof time
- 30 min
- baking temperature
- 260 °C
- baking time
- 2 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), approx. | 8.5 kg |
Method
Mix for 4 + 6 minutes to a dough temperature of 24 – 25 °C.
Bulk fermentation: none.
Scale at approx. 0.100 kg for 24 cm Ø.
Intermediate proof: none.
Processing: wrap.
Final proof: approx. 30 minutes.
Bake at 260 °C for approx. 2 minutes.
IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.