Ingredients
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10 kg 22 lbs 1 oz kg IREKS Singluplus Roll CCF (Gluten Free) - delisted
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1.4 L 5.88 cups Olympic Vegetable Oil - delisted
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0.2 kg 0 lbs 7 oz kg Salt
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0.2 kg 0 lbs 7 oz kg AB Mauri Pinnacle Baker's Yeast
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5.8 L 24.36 cups Water
Gluten Free Crisp Bread Using IREKS Singluplus Roll CCF
Method
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Mixing time: 3 + 4 minutes
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Dough temperature: 29° C – 30° C
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Bulk fermentation time: 10 minutes
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Intermediate proof: none
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Processing: crispbread
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Final proof: approx. 45 minutes
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Baking temperature: 220° C, giving slight steam
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Baking time: approx. 30 minutes
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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.
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Topping: sesame seeds
