Gluten Free Tiger Baguette Rolls Using IREKS Singluplus Roll CCF

Method

• Mixing time: approx. 2 + 6 minutes

• Dough temperature: 26° C

• Bulk fermentation time: none

• Scaling weight: 2.100 kg, 30 pieces of 0.070 kg

• Intermediate proof: none

• Processing: baguette rolls

• Final proof: 45 – 50 minutes

• Baking temperature: 230° C, dropping to 190° C, giving steam

• Baking time: approx. 18 minutes

• Divide the balls and smooth the dough pieces round. Mould the round dough pieces long, place in baguette hanging trays with the seam downwards, wash with tiger wash and allow to prove. After the final proof, bake giving steam.

  
  

• Topping: Tiger wash

  Rice flour  1.000 kgs

  Sugar Tate & Lyle Gran (Cane)   0.100 kgs

  AB Mauri Pinnacle Baker's Yeast   0.025 kgs

  Andrew Vegetable Oil 0.040 ls

  Water, warm  1.000 ls

  
  

• Mixing time: 2 minutes

• Swelling time: 20 minutes