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Generic Bloomer


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Bloomers using IREKS Voltex Bread Improver

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  • Mixing time: 3 + 6 minutes

  • Dough temperature: 26° C

  • Bulk fermentation time: 20 minutes

  • Scaling weight: 0.480 kg

  • Intermediate proof: none

  • Processing: long-shaped

  • Final proof: approx. 60 minutes

  • Baking temperature: 230° C, dropping to 200° C, giving steam

  • Baking time: approx. 35 minutes

  • After bulk fermentation time, scale the dough and mould as desired. After final proof, bake, giving steam.

Delivery across
UK & Ireland