Recipe library
Recipes published by the manufacturers in our range — quantities, method and process parameters, in English, each linked to the products it uses.
Showing recipes that use IREKS Pasta Acida K 25 kg — 13 recipes · Back to the product
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- IREKS recipe
Baguettes using PASTA ACIDA K
Makes 17.570 kg dough
Uses IREKS Pasta Acida K 25 kg
- IREKS recipe
Ciabatta using PASTA ACIDA K and HOT SALT & PEPPER TOPPING
Uses IREKS Pasta Acida K 25 kg
- IREKS recipe
Ciabatta using PASTA ACIDA K and HOT SALT & PEPPER TOPPING
Makes 18.920 kg dough
Uses IREKS Pasta Acida K 25 kg
- IREKS recipe
Focaccia using PASTA ACIDA K
Makes 1 tray 60 x 40 cm
Uses IREKS Pasta Acida K 25 kg
- IREKS recipe
Mini Panini Burgers using PASTA ACIDA K
Makes 20.040 kg total dough weight
Uses IREKS Pasta Acida K 25 kg
- IREKS recipe
Mini-Baguettes using PASTA ACIDA K and LIQUID WHEAT SOUR
Makes 17.690 kg dough (total dough weight)
Uses IREKS Pasta Acida K 25 kg +1 more
- IREKS recipe
Mixed Rye Bread “Hare Loaf” using IREKS DRIED RYE SOUR and PASTA ACIDA K
Uses IREKS Pasta Acida K 25 kg
- IREKS recipe
Mixed Wheat Bread "Heart" using IREKS DRIED WHEAT SOUR and PASTA ACIDA K
Makes 2 x 0.375 kg dough pieces per heart (scaling weight); 17.650 kg total dough weight
Uses IREKS Pasta Acida K 25 kg +1 more
- IREKS recipe
Mixed Wheat Bread “Heart” using IREKS DRIED WHEAT SOUR and PASTA ACIDA K
Uses IREKS Pasta Acida K 25 kg +1 more
- IREKS recipe
Mixed Wheat Bread "Pumpkin" using IREKS DRIED WHEAT SOUR and PASTA ACIDA K
Uses IREKS Pasta Acida K 25 kg +1 more
- IREKS recipe
Pain de Campagne using PASTA ACIDA K, NATURAL and NATURIN
Uses IREKS Pasta Acida K 25 kg +1 more
- IREKS recipe
Pide using PASTA ACIDA K
Makes 8.500 kg dough
Uses IREKS Pasta Acida K 25 kg
- IREKS recipe
Twisted Ciabatta using IREKS DONKER BREAD MIX and PASTA ACIDA K
Makes 17.5 kg total dough weight
Uses IREKS Pasta Acida K 25 kg +1 more