Soft Rolls using IREKS SOFT ROLL 7
Soft Rolls using IREKS SOFT ROLL 7 — an IREKS recipe, makes 16.65 kg dough (total weight). Uses IREKS Soft Roll 7 Bread Improver 25 kg.
- mixing time
- 2 + 6 min
- dough temperature
- 26 – 27 °C
- scaling weight
- 0.060 – 0.080 kg
- final proofing time
- approx. 80 min
- baking temperature
- 240 – 250 °C
- baking time
- 7 – 8 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Wheat flour | 10 kg |
| IREKS Soft Roll 7 Bread Improver 25 kg | 0.7 kg |
| Yeast | 0.35 kg |
| Water, approx. | 5.6 kg |
Method
Mix for 2 + 6 minutes in a spiral mixer, to a dough temperature of 26 – 27 °C.
Bulk fermentation: none.
Scale at 0.060 – 0.080 kg.
Intermediate proof: none.
Process: round.
Final proof: approx. 80 minutes.
Bake at 240 – 250 °C, without steam, for 7 – 8 minutes.
IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.