Ingredients
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to Add/Remove item to your Shopping List- 0.2 kg 0 lbs 7 oz kg IREKS Voltex
- 10 kg 22 lbs 1 oz kg Carr's Bakers Flour
- 0.5 kg 1 lbs 2 oz kg Ballyrashane Unsalted Butter 20x500g
- 0.3 kg 0 lbs 11 oz kg Sugar Tate & Lyle Gran (Cane)
- 0.18 kg 0 lbs 6 oz kg Salt
- 0.4 kg 0 lbs 14 oz kg AB Mauri Pinnacle Baker's Yeast
- 5.2 L 21.84 cups Water
IREKS Voltex - Soft Rolls Recipe
Method
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.
