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Ingredients

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Gluten Free Crisp Bread Using IREKS Singluplus Roll CCF

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Method

  • Mixing time: 3 + 4 minutes

  • Dough temperature: 29° C – 30° C

  • Bulk fermentation time: 10 minutes

  • Intermediate proof: none

  • Processing:  crispbread

  • Final proof: approx. 45 minutes

  • Baking temperature: 220° C, giving slight steam

  • Baking time: approx. 30 minutes

  • After the bulk fermentation time, carefully roll out the dough to a thickness of 2.5 mm –  3.0 mm and divide onto a perforated tray with baking paper. Sprinkle with the topping before the proof. After the final proof, roll the dough using the docking roller and bake, giving slight steam.

  • Topping: sesame seeds

Delivery across
Ireland & Scotland