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  • Ireks - Soft Seed Bread Gluten-Free

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    Temet Nosche
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    This document provides a recipe and instructions for making a gluten-free soft seed bread. The bread uses a direct dough method without soaked grain, giving it a characteristically dark crumb color and aromatic, strong flavor. It contains oilseeds and has good freshness retention. The recipe makes 10,000 kg of bread and involves mixing ingredients into a smooth dough, scaling pieces, proving, and baking with initial steam to produce a moist-textured bread. Gluten-free wheat starch is highlighted as an innovative ingredient that optimizes taste and texture in gluten-free baked goods.

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    Ireks - Soft Seed Bread Gluten-free

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    This document provides a recipe and instructions for making a gluten-free soft seed bread. The bread uses a direct dough method without soaked grain, giving it a characteristically dark crumb color and aromatic, strong flavor. It contains oilseeds and has good freshness retention. The recipe makes 10,000 kg of bread and involves mixing ingredients into a smooth dough, scaling pieces, proving, and baking with initial steam to produce a moist-textured bread. Gluten-free wheat starch is highlighted as an innovative ingredient that optimizes taste and texture in gluten-free baked goods.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    189 views2 pages

    Ireks - Soft Seed Bread Gluten-Free

    Uploaded by

    Temet Nosche
    This document provides a recipe and instructions for making a gluten-free soft seed bread. The bread uses a direct dough method without soaked grain, giving it a characteristically dark crumb color and aromatic, strong flavor. It contains oilseeds and has good freshness retention. The recipe makes 10,000 kg of bread and involves mixing ingredients into a smooth dough, scaling pieces, proving, and baking with initial steam to produce a moist-textured bread. Gluten-free wheat starch is highlighted as an innovative ingredient that optimizes taste and texture in gluten-free baked goods.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 2

    SOFT SEED BREAD

    GLUTEN-FREE
    SOFT SEED BREAD GLUTEN-FREE
    The gluten-free, dark bread with oilseeds

    Processing advantages: Recipe:


    • simple and reliable production SOFT SEED BREAD GLUTEN-FREE 10.000 kg
    • direct dough method (without soaked grain) Instant yeast 0.100 kg
    Water 6.500 l
    and Total weight 16.600 kg
    Quality advantages: moist ed
    a r s e - textur Mixing time: 2 minutes slow, 6 minutes fast
    • very good freshkeeping co
    • typically dark crumb colour crumb Dough temperature: approx. 22° C
    • strong-flavoured, aromatic taste Bulk fermentation time: none
    Scaling weight: 0.700 kg (depending on the tin)
    Intermediate proof: none
    Processing: tin bread
    100 g bread contain: Final proof: approx. 45 minutes
    Energy 1259 kJ (301 kcal) Baking temperature: 240° C, dropping to 200° C,
    Protein 6.8 g giving steam
    Carbohydrate 31.5 g Baking time: approx. 45 minutes
    of which sugar 2.8 g
    Fat 15.4 g Instructions for use:
    of which saturates 3.4 g Process the ingredients into a smooth dough. After mixing,
    Fibre 4.8 g scale the dough pieces, place in the designated tins and
    Sodium 0.5 g
    allow to prove. After the final proof, bake, giving steam
    which is allowed to escape after 2 minutes.
    * no use of eggs and egg products, milk and milk products

    * *

    With gluten-free wheat starch:


    Innovative technology makes it possible to create wheat starch
    in a gluten-free quality. The taste and consistency of gluten-free
    baked goods are optimized by this. Gluten-free wheat starch is
    a very well controlled and safe ingredient which opens up
    many opportunities during the production of these special
    baked goods.

    IREKS GmbH Our representatives in Asia:


    Lichtenfelser Str. 20 Mr. Josef Greiner Mr. Gerhard Stichlberger
    12.15 | 300 | 6211251 SOA

    95326 Kulmbach Mobile: +66 819052166 Mobile: +65 96643952


    GERMANY Josef.Greiner@ireks.com Gerhard.Stichlberger@ireks.com
    Tel.: +49 9221 706-0
    Fax: +49 9221 706-306 Mr. Leo de Leijer Mr. Ingo Wenseritt
    ireks@ireks.com Mobile: +66 818814162 Mobile: +66 819450418
    www.ireks-asiapacific.com Leo.deLeijer@ireks.com Ingo.Wenseritt@ireks.com

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