Ingredients
Click 
to Add/Remove item to your Shopping List
to Add/Remove item to your Shopping List- 10 kg 22 lbs 1 oz kg IREKS Singluplus Roll CCF (Gluten Free)
- 1.4 L 5.88 cups Olympic Vegetable Oil
- 0.2 kg 0 lbs 7 oz kg Salt
- 0.2 kg 0 lbs 7 oz kg AB Mauri Pinnacle Baker's Yeast
- 5.8 L 24.36 cups Water
Gluten Free Crisp Bread Using IREKS Singluplus Roll CCF
Method
Mixing time: 3 + 4 minutes
Dough temperature: 29° C – 30° C
Bulk fermentation time: 10 minutes
Intermediate proof: none
Processing: crispbread
Final proof: approx. 45 minutes
Baking temperature: 220° C, giving slight steam
Baking time: approx. 30 minutes
After the bulk fermentation time, carefully roll out the dough to a thickness of 2.5 mm – 3.0 mm and divide onto a perforated tray with baking paper. Sprinkle with the topping before the proof. After the final proof, roll the dough using the docking roller and bake, giving slight steam.
Topping: sesame seeds
