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Ingredients
10kg
IREKS Singluplus Roll CCF (Gluten Free) - delisted
1.4l
Olympic Vegetable Oil - delisted
200g
Salt
200g
AB Mauri Pinnacle Baker's Yeast
5.8l
Water
Method
Mixing time: 3 + 4 minutes
Dough temperature: 29° C – 30° C
Bulk fermentation time: 10 minutes
Intermediate proof: none
Processing: crispbread
Final proof: approx. 45 minutes
Baking temperature: 220° C, giving slight steam
Baking time: approx. 30 minutes
After the bulk fermentation time, carefully roll out the dough to a thickness of 2.5 mm – 3.0 mm and divide onto a perforated tray with baking paper. Sprinkle with the topping before the proof. After the final proof, roll the dough using the docking roller and bake, giving slight steam.
Topping: sesame seeds
