Mixing time: 5 + 15 minutes, spiral mixer
Dough temperature: 23 – 25° C
Bulk fermentation time: 30 Minutes
Scaling weight: 0.750 – 0.850 kg
Intermediate proof: 10 Minutes
Processing: Round
Topping: Wheat semolina and wheat flour
Final proof: 50 minutes
Baking temperature: 230° C, then dropping to 210° C, slightly steam needed
Baking time: 35 - 40 minutes
İREKS GIDA SANAYİ A.Ş. | Çerkezköy Organize Sanayi Bölgesi İsmet Paşa Mahallesi 4. Sokak No:5 59510 Kapaklı / Tekirdağ TÜRKİYE
Tel: +90 282 758 20 20 | Fax: +90 282 758 21 21 | ireks@ireks.com.tr | www.ireks.com.tr