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Soft White Rolls Ireks Voltex


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IREKS Voltex - Soft Rolls Recipe

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  • Mixing time: 4 + 6 minutes

  • Dough temperature: 25° C – 26° C

  • Bulk fermentation time: none

  • Scaling weight: 1.800 kg/30 pieces

  • Intermediate proof: 15 minutes

  • Processing: soft rolls

  • Final proof: 60 – 70 minutes

  • Baking temperature: 260° C, without steam

  • Baking time: approx. 8 minutes

  • Mould the 1.800 kg dough piece round and allow to prove. After a short intermediate proof, divide and mould round once again. Place the rolls on trays and allow to prove. After the final proof, bake without steam.

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UK & Ireland