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IREKS Singluplus - Gluten Free Bread

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Method

  • Mixing time: 2 + 6 minutes

  • Dough temperature: 26° C

  • Bulk fermentation time: none

  • Scaling weight: 0.500 kg

  • Intermediate proof: none

  • Processing: tin bread or oven bottom bread

  • Final proof: 40 – 45 minutes

  • Baking temperature: 240° C, dropping, giving steam

  • Baking time: 40 – 45 minutes

Delivery across
Ireland & Scotland