Maize Bagels using IREKS CORN BREAD-MIX and VOLTEX
Maize Bagels using IREKS CORN BREAD-MIX and VOLTEX — an IREKS recipe, makes 15.960 kg total dough weight. Uses Ireks Corn Bread Mix 12.5 kg and IREKS Voltex Multipurpose Bread Improver 25 kg.
- mixing time
- 3 + 7 min
- dough temperature
- 23 – 24 °C
- intermediate proof time
- 5 min
- final proof time
- 15 – 20 h
- final proof temperature
- 4 °C
- baking temperature
- 220 °C
- baking time
- 20 min
- boiling temperature (rack oven)
- 200 °C
- boiling time (rack oven)
- 4 min
- standing time after boiling
- 10 min
- steam
- 4 l
Ingredients
| Ingredient | Quantity |
|---|---|
| Wheat flour | 6.5 kg |
| Ireks Corn Bread Mix 12.5 kg | 3.5 kg |
| IREKS Voltex Multipurpose Bread Improver 25 kg | 0.05 kg |
| Margarine/Butter | 0.5 kg |
| Sugar | 0.5 kg |
| Salt | 0.06 kg |
| Yeast | 0.15 kg |
| Water, approx. | 4.7 kg |
Method
Mix for 3 + 7 minutes in a spiral mixer. Dough temperature 23 – 24° C. No bulk fermentation.
Scale at 2.100 kg per 30 pieces.
Divide the dough and mould round, shape the bagels and place on a tray laid out with baking paper. Intermediate proof 5 minutes.
Allow to stand in the refrigerator for 15 – 20 hours (4° C) overnight as the final proof.
Topping: coarse maize.
Boiling process: in the rack oven at approx. 200° C for 4 minutes giving 4 litres steam. Then allow to stand in the room for approx. 10 minutes.
Baking process: give 4 litres (~ 30 sec.) steam within 1 minute. Start at 20° C below the baking temperature for rolls and then bake with falling heat. Open the damper 2 minutes before the end of the baking time.
IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.