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 Gluten Free Bread Mix
-
0.4 L 1.68 cups Olympic Vegetable Oil - delisted
-
0.4 kg 0 lbs 14 oz kg AB Mauri Pinnacle Baker's Yeast
-
8.8 L 36.96 cups Water
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
