Gluten Free Tiger Bread Using IREKS Singluplus Gluten Free Bread Mix

Method

• Mixing time: 2 + 6 minutes

• Dough temperature: 24° C – 26° C

• Bulk fermentation time: none

• Scaling weight: 0.500 kg

• Intermediate proof: none

• Processing: tin bread or oven bottom bread

• Final proof: 40 – 45 minutes

• Baking temperature: 240° C, dropping, giving steam

• Baking time: 40 – 45 minutes

  
  

• Topping: Tiger wash
  

  Rice flour  1.000 kgs

  Sugar Tate & Lyle Gran (Cane)   0.100 kgs

  AB Mauri Pinnacle Baker's Yeast   0.025 kgs

  Andrew Vegetable Oil 0.040 ls

  Water, warm  1.000 ls

  
  

• Mixing time: 2 minutes

• Swelling time: 20 minutes