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Stollen Ireks Voltex

Ingredients

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Stollen using IREKS Voltex Bread Improver

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Method

  • Fruit mixture:

    Safari Orange River Sultanas  8.600 kgs

    Candied Lemon Peel/Candied Orange Peel 4.300 kgs

    Almonds, chopped/roasted 2.200 kgs

    Rum  2.000 ls


  • Standing time: overnight


  • Pre-dough:

    Hutchison Carr's Bakers Flour  5.500 kgs

    Milk (40° C)  4.000 ls

    AB Mauri Pinnacle Baker's Yeast 0.800 kgs


  • Mixing time: 2 + 3 minutes (spiral mixer)

  • Dough temperature: 27° C

  • Bulk fermentation time: 30 minutes


  • Dough:

    IREKS Voltex  0.150 kgs

    11 lbs 0 oz Hutchison Carr's Bakers Flour  5.000 kgs

    Pre-dough  10.300 kgs

    4 lbs 3 oz Avonmore Unsalted Butter  1.900 kgs

    4 lbs 3 oz Delta Cake Margarine  1.900 kgs

    2 lbs 14 oz Sugar Tate & Lyle Gran (Cane)  1.300 kgs

    Raw marzipan  2.100 kgs

    Salt  0.130 kgs

    Spice mix  0.150 kgs


  • Mixing time: 2 + 8 minutes (spiral mixer)

  • Bulk fermentation time: 30 minutes


  • Stollen:

    Dough  22.930 kgs

    Fruit mixture  17.100 kgs


  • Scaling weight:  1.000 kg

  • Baking temperature: 200° C

  • Baking time:

    60 minutes (oven bottom)

    75 minutes (baked in tin)


  • After the second bulk fermentation time, add the fruit mixture slowly within approx. 3 minutes to the dough. Scale the stollen dough into pieces of 1 kg, mould round, roll long and process into stollen or place in greased stollen tins. After approx. 15 minutes proof, bake in a deck oven at approx. 200° C for approx.  75 minutes with lid. After baking, wash with liquid butter on all sides and toss in granulated sugar. After cooling completely, dust with icing sugar.

Delivery across
Ireland & Scotland