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    Ireks Soft Plus

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    Luka
    This document provides recipes for three bread products: soft rolls, toast bread, and traditional local buns. It lists the ingredients and weights needed to make 3.815kg of soft rolls, 18.3kg of toast bread, and 10.06kg of traditional local buns. The same mixing times, temperatures, and process are followed for each recipe, including bulk fermentation, scaling, proofing, and baking times and temperatures.

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    Ireks Soft Plus

    Uploaded by

    Luka
    547 views3 pages
    This document provides recipes for three bread products: soft rolls, toast bread, and traditional local buns. It lists the ingredients and weights needed to make 3.815kg of soft rolls, 18.3kg of toast bread, and 10.06kg of traditional local buns. The same mixing times, temperatures, and process are followed for each recipe, including bulk fermentation, scaling, proofing, and baking times and temperatures.

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    This document provides recipes for three bread products: soft rolls, toast bread, and traditional local buns. It lists the ingredients and weights needed to make 3.815kg of soft rolls, 18.3kg of toast bread, and 10.06kg of traditional local buns. The same mixing times, temperatures, and process are followed for each recipe, including bulk fermentation, scaling, proofing, and baking times and temperatures.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    547 views3 pages

    Ireks Soft Plus

    Uploaded by

    Luka
    This document provides recipes for three bread products: soft rolls, toast bread, and traditional local buns. It lists the ingredients and weights needed to make 3.815kg of soft rolls, 18.3kg of toast bread, and 10.06kg of traditional local buns. The same mixing times, temperatures, and process are followed for each recipe, including bulk fermentation, scaling, proofing, and baking times and temperatures.

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    Soft Rolls

    using IREKS SOFT PLUS


    and IREKS-WHEAT SOUR

    Wheat flour 2.000 kg


    IREKS SOFT PLUS 0.020 kg
    IREKS-WHEAT SOUR 0.040 kg
    Sugar 0.220 kg
    Whole egg 0.200 kg
    Milk powder 0.080 kg
    Salt 0.030 kg
    Instant yeast 0.025 kg
    Water, cold 1.000 l

    Butter (add after half of the mixing time) 0.200 kg


    Total weight 3.815 kg

    Mixing time: spiral: 2 minutes slow, 8 minutes fast


    Dough temperature: 26 C 27 C
    Bulk fermentation time: none
    Scaling weight: 2.100 kg/30 pieces
    Intermediate proof: 10 minutes
    Processing: long-shaped
    Final proof: approx. 50 minutes
    Baking temperature: 240 C
    Baking time: 12 minutes
    Toast Bread
    using IREKS SOFT PLUS
    and IREKS-WHEAT SOUR

    Wheat flour 10.000 kg


    IREKS SOFT PLUS 0.100 kg
    IREKS-WHEAT SOUR 0.200 kg
    Sugar 0.800 kg
    Shortening 0.600 kg
    Milk powder 0.300 kg
    Salt 0.200 kg
    Instant yeast 0.100 kg
    Water 6.000 l
    Total weight 18.300 kg

    Mixing time: spiral: 2 minutes slow, 8 minutes fast


    Dough temperature: 26 C
    Bulk fermentation time: none
    Scaling weight: 1.200 kg/6 pieces 0.200 kg
    Intermediate proof: 10 minutes
    Processing: toast bread
    Final proof: approx. 50 minutes
    Baking temperature: 240 C, dropping to 210 C
    Baking time: 40 45 minutes
    Traditional Local Buns
    using IREKS SOFT PLUS
    and IREKS-WHEAT SOUR

    Wheat flour 5.000 kg


    IREKS SOFT PLUS 0.050 kg
    IREKS-WHEAT SOUR 0.100 kg
    Sugar 1.250 kg
    Whole egg 0.750 kg
    Milk powder 0.150 kg
    Salt 0.060 kg
    Instant yeast 0.100 kg
    Water, cold 2.000 l

    Butter (add after half of the mixing time) 0.600 kg


    Total weight 10.060 kg

    Mixing time: spiral: 2 minutes slow, 8 minutes fast


    Dough temperature: 26 C 27 C
    Bulk fermentation time: none
    Scaling weight: 2.100 kg/30 pieces
    Intermediate proof: 10 minutes
    Processing: long-shaped
    Final proof: approx. 50 minutes
    Baking temperature: 240 C
    Baking time: 12 minutes

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