skip to main content
Generic Bloomer


Click Shopping List key to Add/Remove item to your Shopping List

Metric Converter

Use our quick and easy conversion converter to convert your recipes from metric to imperial, and vice versa!


Bloomers using IREKS Voltex Bread Improver

Email Recipe         Download Recipe         Print Recipe


  • Mixing time: 3 + 6 minutes

  • Dough temperature: 26° C

  • Bulk fermentation time: 20 minutes

  • Scaling weight: 0.480 kg

  • Intermediate proof: none

  • Processing: long-shaped

  • Final proof: approx. 60 minutes

  • Baking temperature: 230° C, dropping to 200° C, giving steam

  • Baking time: approx. 35 minutes

  • After bulk fermentation time, scale the dough and mould as desired. After final proof, bake, giving steam.

Delivery across
Ireland & Scotland