Donker
Malt Bread, Scones and Ciabatta
German for quality since 1856
Wheat flour
IREKS DONKER BREAD MIX
Yeast
Water, approx.
Total weight
5.000
5.000
0.250
5.800
Scones
kg
kg
kg
kg
11 lb 02 oz
11 lb 02 oz
00 lb 08 oz
13 lb 00 oz
16.050 kg
35 lb 12 oz
Mixing time:
2 + 6 minutes (spiral mixer)
Dough temperature:
approx. 27° C
Wheat flour
IREKS DONKER BREAD MIX
Buttermilk/Milk
Shortening/Fat
Sugar
Baking powder
1.000
1.000
1.400
0.120
0.120
0.100
kg
kg
kg
kg
kg
kg
02 lb 04 oz
02 lb 04 oz
03 lb 02 oz
00 lb 04 oz
00 lb 04 oz
00 lb 03.5 oz
Total weight
3.740 kg
08 lb 05.5 oz
Mixing time:
Bulk fermentation time: approx. 25 minutes
Ciabatta
Mix the dry ingredients for
1 minute on slow speed. Then
add the liquid ingredients and
mix for a further 1 minute
or until the liquid has been
absorbed.
Scaling weight:
0.480 kg (01 lb 01 oz)
Intermediate proof:
none
Processing:
as desired
Final proof:
approx. 60 minutes
Processing:
scones
Baking temperature:
240° C, dropping to 200° C
Baking temperature:
200° C
Baking time:
approx. 40 minutes
Baking time:
25 minutes
Instructions for use:
After the bulk fermentation
time, scale the dough and
mould round. After a short
intermediate proof, shape the
dough pieces into triangles,
dampen the top surface
and press into the topping.
Place on setters with the
seam downwards and allow
to prove. Cut three times in
a curved shape after proof.
Bake, giving slight steam.
Instructions for use:
Roll the dough to a thickness
of 10 – 12 mm and cut with a
scone cutter. Place on baking
trays and bake.
General hint:
IREKS GmbH
Lichtenfelser Str. 20
95326 Kulmbach
GERMANY
Tel.: +49 9221 706-0
Fax: +49 9221 706-306
info@ireks.co.uk
www.ireks.co.uk
www.ireks.ie
Mixed dried fruit can be added
to the dough if desired as an
alternative up to an addition
of 25 %.
Wheat flour
IREKS DONKER BREAD MIX
PASTA ACIDA
Yeast
Water, approx.
6.000
4.000
0.300
0.200
7.000
kg
kg
kg
kg
kg
13 lb 08 oz
09 lb 00 oz
00 lb 10 oz
00 lb 07 oz
15 lb 10 oz
Total weight
17.500 kg
39 lb 03 oz
Mixing time:
3 + 8 minutes
Dough temperature:
24° C – 25° C
Bulk fermentation time: 60 – 90 minutes
Scaling weight:
0.150 kg – 0.300 kg
(05 oz – 10 oz)
Intermediate proof:
none
Processing:
ciabatta
Final proof:
15 minutes
Baking temperature:
240° C, dropping to 200° C
Baking time:
20 – 25 minutes
Instructions for use:
After the bulk fermentation
time, carefully take the
dough from a basin or plastic
tray onto a floured table and
then cut to the desired sizes
and place on floured setters,
prove and then bake.
11.12 | 1000 | 6211121 GB
Malt Bread