Mini Panini Burgers using PASTA ACIDA K
Mini Panini Burgers using PASTA ACIDA K — an IREKS recipe, makes 20.040 kg total dough weight. Uses IREKS Pasta Acida K 25 kg.
- 1st mixing time (slow, Hobart mixer)
- 10 min
- dough temperature
- 26 °C
- bulk fermentation time
- 30 min
- 2nd mixing time (slow)
- 3 min
- scaling weight
- 0.05 kg
- final proofing time
- 30-35 min
- baking temperature (start, with slight steam)
- 240 °C
- baking temperature (dropping to, with slight steam)
- 200 °C
- baking time
- 25 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Wheat flour | 8 kg |
| Durum wheat semolina | 2 kg |
| IREKS Pasta Acida K 25 kg | 0.5 kg |
| Black pepper | 0.04 kg |
| Salt | 0.2 kg |
| Yeast | 0.3 kg |
| Water (approx. 30 °C) | 9 kg |
Method
Mix the dough on slow speed only to avoid the formation of gluten.
Before processing, briefly mix the dough once again to remove the gas, subsequently fill into a piping bag, pipe into hamburger trays and allow to prove.
After the final proof, sprinkle with sesame and bake giving slight steam.
Tip: These rolls are very well suited for stockpiling in the freezer. They can be thawed quickly for further processing and are then cut through the centre.
Garnishing suggestion: Garnish with tomatoes and slices of mozzarella, decorate with a fresh oregano leaf and subsequently, toast for a few minutes in the contact grill until the cheese melts.
IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.