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Orkiszowy Free - Spelt Rolls - Delayed Baking

Name: Orkiszowy Free - Spelt Rolls - Delayed Baking
Ingredients: 10 kg Zeelandia Spelt Bread Mix 25 kg; 100 kg Wheat flour type 550; 2.2 kg Yeast; 0.55 kg Salt; 57 kg Water

Orkiszowy Free - Spelt Rolls - Delayed Baking — a Zeelandia recipe. Uses Zeelandia Spelt Bread Mix 25 kg.

Orkiszowy Free - Spelt Rolls - Delayed Baking — Zeelandia recipe photo

mixing time (slow speed): 4 min
mixing time (fast speed): 6 min
dough temperature: 24-25 °C
baking temperature: 230 °C
baking time: 15-16 min

Ingredients

Ingredient	Quantity
Zeelandia Spelt Bread Mix 25 kgOrkiszowy Free 25kg	10 kg
Wheat flour type 550	100 kg
Yeast	2.2 kg
Salt	0.55 kg
Water	57 kg

Method

Mix on slow speed for 4 minutes, then on fast speed for 6 minutes. Dough temperature: 24-25°C. Initial fermentation: not recommended.
Divide the dough into 2.4 kg pieces, then divide these into 30 pieces each, without rounding. Dust lightly with rye flour, cut diagonally and place on proofing crates.
Final proof: in a cold-retarder proofer (chłodnio-garownia).
Bake at 230°C for 15-16 minutes.
Note: the dose of yeast and Cool Bake is variable and depends on the whole process.

Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.