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Craft Malt Burger Bap

Ingredients

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Artisan Malt Burger Buns using IREKS Craft Malt

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IREKS Craft Malt is an Aromatic malt blend for individual malt baked goods. Try out this recipe for delicious malted burger baps. 

Method

  • Mixing time: 2 + 6 minutes

  • Dough temperature: 26° C – 27° C

  • Bulk fermentation time: none

  • Scaling weight: 0.060 kg – 0.080 kg

  • Intermediate proof: none

  • Processing: round

  • Final proof: approx. 90 minutes

  • Baking temperature: 240° C – 250° C, without steam

  • Baking time: 7 – 8 minutes

  • Instructions for Use

    After the intermediate proof, divide the balls, mould round and allow to relax briefly. Roll the dough pieces out on dough sheeter setting 6, dampen and sprinkle with sesame. Place the dough pieces on greased trays and allow to prove. At full proof, allow the upper surface of the dough pieces to dry a little and subsequently load, giving slight steam.

    Tip

    If possible, special trays should be used for burger buns.

Delivery across
Ireland & Scotland