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Wraps using IREKS Dried Wheat Sour and Voltex

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  • Mixing time: 3 + 7 minutes 

  • Dough temperature: 25° C 

  • Bulk fermentation time: 20 minutes 

  • Intermediate proof: none 

  • Processing: thin flat bread 

  • Final proof: none 

  • Baking temperature: 300° C 

  • Baking time: 2 – 3 minute

  • After the bulk fermentation time, roll out the dough to a thickness of 1.0 mm – 1.5 mm and cut out round flat bread (Ø 26 cm). Place this on lightly floured setters and bake. Stack (approx. 10 pieces) immediately after unloading from the oven and put into sealable, steam-tight plastic bags. 

Delivery across
UK & Ireland