Ingredients
Click 
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to Add/Remove item to your Shopping List- 0.1 kg 0 lbs 4 oz kg IREKS Voltex
- 10 kg 22 lbs 1 oz kg Carr's Bakers Flour
- 0.3 kg 0 lbs 11 oz kg Sugar Tate & Lyle Gran (Cane)
- 0.3 L 1.26 cups Olympic Vegetable Oil
- 0.2 kg 0 lbs 7 oz kg Salt
- 0.3 kg 0 lbs 11 oz kg AB Mauri Pinnacle Baker's Yeast
- 5.8 L 24.36 cups Water
Toast Bread Using IREKS Voltex Bread Improver
Method
Mixing time: 3 + 7 minutes (spiral mixer)
Dough temperature: 25° C – 26° C
Bulk fermentation time: none
Scaling weight: 0.550 kg
Intermediate proof: approx. 5 minutes
Processing: 10-piece method, twist-method, 4-piece method, 1-piece method
Final proof: 45 – 50 minutes
Baking temperature: 240° C
Baking time: approx. 28 minutes
