Oven Bottom Muffins
Oven Bottom Muffins — an IREKS recipe, makes 16.9 kg dough. Uses IREKS Voltex Multipurpose Bread Improver 25 kg and IREKS Crumb Softener 25 kg.
- mixing time
- 2 + 9 min
- dough temperature
- 25–26 °C
- scaling weight
- 0.080 kg
- intermediate proof time
- 20 min
- final proof time
- 50 min
- baking temperature
- 220 °C
- baking time
- 8 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Wheat flour | 10 kg |
| Shortening | 0.3 kg |
| IREKS Voltex Multipurpose Bread Improver 25 kg | 0.2 kg |
| IREKS Crumb Softener 25 kg | 0.1 kg |
| Salt | 0.2 kg |
| Yeast | 0.3 kg |
| Water | 5.8 kg |
Method
Mix for 2 + 9 minutes in a spiral mixer. Dough temperature 25–26 °C.
Bulk fermentation: none.
Scale at 0.080 kg.
Intermediate proof for 20 minutes.
Final proof for 50 minutes.
Bake at 220 °C for 8 minutes. Turn after half 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.