Ingredients
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0.2 kg 0 lbs 7 oz kg IREKS Voltex
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10 kg 22 lbs 1 oz kg Carr's Bakers Flour
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0.5 kg 1 lbs 2 oz kg Ballyrashane Unsalted Butter 20x500g
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0.3 kg 0 lbs 11 oz kg Sugar Tate & Lyle Gran (Cane)
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0.18 kg 0 lbs 6 oz kg Salt
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0.4 kg 0 lbs 14 oz kg AB Mauri Pinnacle Baker's Yeast
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5.2 L 21.84 cups Water
IREKS Voltex - Soft Rolls Recipe
Method
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Mixing time: 4 + 6 minutes
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Dough temperature: 25° C – 26° C
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Bulk fermentation time: none
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Scaling weight: 1.800 kg/30 pieces
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Intermediate proof: 15 minutes
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Processing: soft rolls
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Final proof: 60 – 70 minutes
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Baking temperature: 260° C, without steam
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Baking time: approx. 8 minutes
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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.
