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