Ingredients
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to Add/Remove item to your Shopping List- 10 kg 22 lbs 1 oz kg IREKS Singluplus Gluten Free Bread Mix
- 0.4 L 1.68 cups Olympic Vegetable Oil
- 0.2 kg 0 lbs 7 oz kg Baking powder
- 0.4 kg 0 lbs 14 oz kg AB Mauri Pinnacle Baker's Yeast
- 8.5 L 35.7 cups Water
Gluten Free Pizza Bases using IREKS Singluplus GF Bread Mix
Method
Mixing time: 4 + 6 minutes
Dough temperature: 24° C – 25° C
Bulk fermentation time: none
Scaling weight: 0.250 kg – 0.300 kg for a pizza Ø 24 cm
Intermediate proof: none
Processing: pizzas
Final proof: approx. 30 minutes
Baking temperature: 210° C
Baking time: approx. 20 minutes
