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Ingredients
100g
IREKS Voltex
10kg
Carr's Bakers Flour
300g
Sugar Tate & Lyle Gran (Cane)
300ml
Olympic Vegetable Oil - delisted
200g
Salt
300g
AB Mauri Pinnacle Baker's Yeast
5.8l
Water
Method
Mixing time: 3 + 7 minutes (spiral mixer)
Dough temperature: 25° C – 26° C
Bulk fermentation time: none
Scaling weight: 0.550 kg
Intermediate proof: approx. 5 minutes
Processing: 10-piece method, twist-method, 4-piece method, 1-piece method
Final proof: 45 – 50 minutes
Baking temperature: 240° C
Baking time: approx. 28 minutes
