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Ingredients
10kg
IREKS Singluplus Roll CCF (Gluten Free) - delisted
500g
Sunflower Seeds
500ml
Sugar Beet Syrup
400g
Seed Brown Linseed
300g
Millet
200g
Blue Poppy Seeds
200ml
Olympic Vegetable Oil - delisted
105g
Salt
350g
AB Mauri Pinnacle Baker's Yeast
6.6l
Water
Method
Mixing time: 2 + 6 minutes
Dough temperature: 25° C
Bulk fermentation time: none
Scaling weight: 0.100 kg
Intermediate proof: none
Processing: round
Final proof: 50 minutes
Baking temperature: 230° C, dropping, giving steam
Baking time: 18 – 20 minutes
