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Ingredients
10kg
IREKS Singluplus Roll CCF (Gluten Free) - delisted
400ml
Olympic Vegetable Oil - delisted
180g
Salt
300g
AB Mauri Pinnacle Baker's Yeast
6.5l
Water
Method
Mixing time: approx. 2 + 6 minutes
Dough temperature: 26° C
Bulk fermentation time: none
Scaling weight: 0.070 kg
Intermediate proof: none
Processing: soft pretzel rolls
Final proof: 45 – 50 minutes
Baking temperature: 230° C, dropping to 200° C
Baking time: approx. 18 minutes
Roll out the dough on the dough sheeter as desired, cut out using a biscuit cutter and allow to prove. After the final proof, dip the dough pieces into lye, cut crosswise, sprinkle with pretzel salt and bake immediately.
