skip to main content
Download recipe

Ingredients

32kg
Carr's Brown Flour 16kg
Adding to quote
640g
Salt
660g
Sugar Tate & Lyle Gran (Cane)
Adding to quote
660g
Andrew Shortening AV NH MB
Adding to quote
1kg
AB Mauri Pinnacle Baker's Yeast
Adding to quote
640g
IREKS Voltex
Adding to quote
19l
Water

Method

Mixing:

  • Tweedy - 2 min 30 secs (high speed)
  • Spiral - 3 min slow 7 min fast
  • Planetary - 3 min slow 8 min fast

Finished Dough Temperature 76-78°F/24-26°C

Related recipes

Vegan Jalapeño and Cheese Corn Bread
View recipe
IREKS Organic Frimat - Organic Rolls
View recipe
Puff Pastry
View recipe
Gluten Free Bread Sticks Using IREKS Singluplus GF Bread Mix
View recipe

Related Products

Renshaw Flower & Model Paste 20x250g SG
Adding to quote
Sonneveld E40 1000L
Adding to quote
Chapman's Rhubarb Pie Filling
Adding to quote
BS Soft Light Brown Sugar
Adding to quote