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Description
IREKS Craft Malt is an Aromatic malt blend for individual malt baked goods. Try out this recipe for delicious malted burger baps.
Ingredients
Method
Mixing time: 2 + 6 minutes
Dough temperature: 26° C – 27° C
Bulk fermentation time: none
Scaling weight: 0.060 kg – 0.080 kg
Intermediate proof: none
Processing: round
Final proof: approx. 90 minutes
Baking temperature: 240° C – 250° C, without steam
Baking time: 7 – 8 minutes
Instructions for Use
After the intermediate proof, divide the balls, mould round and allow to relax briefly. Roll the dough pieces out on dough sheeter setting 6, dampen and sprinkle with sesame. Place the dough pieces on greased trays and allow to prove. At full proof, allow the upper surface of the dough pieces to dry a little and subsequently load, giving slight steam.
Tip
If possible, special trays should be used for burger buns.
