Mini Coins using IREKS CHIA BREAD MIX
Mini Coins using IREKS CHIA BREAD MIX — an IREKS recipe, makes 21.4 kg total dough weight. Uses Ireks Chia Bread Mix 12.5 kg.
- 1st mixing time
- 10 min
- mixing speed (1st mixing)
- slow spiral mixer
- dough temperature
- 26 °C
- bulk fermentation time
- 30 min
- 2nd mixing time
- 4 min
- mixing speed (2nd mixing)
- slow speed
- scaling weight
- 0.010 kg
- final proof time
- 35-45 min
- baking temperature
- 230, dropping to 200 °C
- baking time
- 16 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Wheat flour | 5 kg |
| Ireks Chia Bread Mix 12.5 kg | 5 kg |
| Yeast | 0.4 kg |
| Water (approx. 30° C) | 11 kg |
Method
First mixing: mix for 10 minutes on slow speed in a spiral mixer. Dough temperature 26° C.
Bulk fermentation: 30 minutes.
Second mixing: mix for 4 minutes on slow speed. Do not mix the dough too quickly to avoid the formation of a gluten matrix.
After the bulk fermentation time, mix the dough again, fill into a piping bag and pipe into the silicon forms. Scaling weight 0.010 kg, depending on the size of the silicon mat. No intermediate proof.
After the final proof, place the tomato pieces on top, sprinkle with sesame and bake, giving slight steam.
IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.