Wraps using IREKS DONKER BREAD MIX
Wraps using IREKS DONKER BREAD MIX — an IREKS recipe, makes 16.8 kg dough (total weight). Uses Ireks Donker Bread Mix 25 kg.
- mixing time
- 3 + 7 min
- dough temperature
- 25 °C
- bulk fermentation time
- 20 min
- baking temperature
- 300 °C
- baking time
- 2-3 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Wheat flour | 7.5 kg |
| Ireks Donker Bread Mix 25 kg | 2.5 kg |
| Margarine | 1 kg |
| Sugar | 0.5 kg |
| Baking powder | 0.1 kg |
| Salt | 0.1 kg |
| Yeast | 0.1 kg |
| Water, approx. | 5 kg |
Method
Mix for 3 + 7 minutes in a spiral mixer to a dough temperature of 25 °C.
Leave the dough to rest for a bulk fermentation time of 20 minutes. No intermediate proof.
After the bulk fermentation time, roll out the dough to a thickness of 1.0 – 1.5 mm and cut out round flat bread (Ø 26 cm).
Place the rounds on lightly floured setters and bake at 300 °C for 2 – 3 minutes. No final proof.
Stack (approx. 10 pieces) immediately after unloading from the oven and put into sealable, steam-tight plastic bags.
IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.