Pide using PASTA ACIDA K
Pide using PASTA ACIDA K — an IREKS recipe in 2 components, makes 8.500 kg dough. Uses IREKS Pasta Acida K 25 kg.
- mixing time
- 5 + 5 min
- dough temperature
- 27 °C
- bulk fermentation time
- 30 min
- scaling weight
- 0.400 kg
- proofing time (final)
- 50 min
- baking temperature
- 240 °C
- baking time
- 10 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Wheat flour | 5.000 kg |
| IREKS Pasta Acida K 25 kg | 0.200 kg |
| Vegetable oil | 0.250 kg |
| Salt | 0.100 kg |
| Yeast | 0.150 kg |
| Water, approx. | 2.800 kg |
Topping
| Ingredient | Quantity |
|---|---|
| Sesame / black caraway |
Method
Mix for 5 + 5 minutes in a spiral mixer, to a dough temperature of approx. 27 °C.
Bulk fermentation: approx. 30 minutes.
Scale at 0.400 kg. No intermediate proof.
Process into pide.
Final proof: approx. 50 minutes.
- Topping
Sesame/black caraway.
Bake at 240 °C for approx. 10 minutes (hot and short).
IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.