An authentic Festival Bread all the year round

PumpkinBread Mix

An

authenticFestival

Bread

allthe year round

01.0

8 | 0

00 |

6210

492G

BMixing time: spiral 2 minutes slow,

6 minutes fastslow mixer 12 - 15 minutes

Dough temperature: approx. 26 - 28° CBulk fermentation time: noneScaling weight: 2.000 - 2.200 kg (30 pieces)Intermediate proof: 10 - 15 minutesProcessing: Mould round and use sesame

and pumpkin seeds as topping.Final proof: approx. 45 minutesInitial bakingtemperature: 230 - 220° C, giving steamBaking time: approx. 22 minutes

This recipe can easily be used with the addition of200 / 250 g pastry margarine per kg to producelaminated rolls or a Danish-style product.

LIGHT PUMPKINROLL RECIPE

Wheat flour 7.500 kg 10 lb 08 ozPUMPKIN-BREAD MIX 2.500 kg 3 lb 08 ozFORMAT ULTRA 0.150 kg 0 lb 03 ozShortening (optional) 0.150 kg 0 lb 03 ozYeast 0.300 kg 0 lb 07 ozWater, approx. 5.500 kg 7 lb 12 oz

Total weight 16.100 kg 22 lb 09 oz

BREAD RECIPE

Mixing time: spiral 2 minutes slow,6 minutes fastslow mixer 12 - 15 minutes

Dough temperature: approx. 26 - 28° CBulk fermentation time: approx. 15 minutesScaling weight: 0.460 kg / 1 lbProcessing: Mould round like a

pumpkin and usesesame and pumpkinseeds as topping.

Final proof: approx. 45 - 60 minutesCut dough piece frombottom to top 6 times at3/4 proof to give the pumpkin appearance. Then return tothe prover for the final proof.

Initial bakingtemperature: 220° C, giving steam for

approx. 8 seconds, then dropping to 200° C

Baking time: approx. 30 minutes

Wheat flour 5.000 kg 7 lb 00 ozPUMPKIN-BREAD MIX 5.000 kg 7 lb 00 ozYeast 0.300 kg 0 lb 06 ozWater, approx. 5.800 kg 8 lb 02 oz

Total weight 16.100 kg 22 lb 08 oz

PUMPKIN FOCACCIA

Mixing time: spiral 4 minutes slow,8 minutes fast

Dough temperature: approx. 26 - 28° CBulk fermentation time: 30 minutesFinal proof: 30 - 45 minutesBaking temperature: 225 - 230° CBaking time: 25 minutes (depending on style

and size produced)Processing: For 18” x 30” baking tray, scale

at 2.140 kg (4 lb 12 oz), 6” foil case or tin at 300 g (10 oz).

Prove for approximately 30 minutes then wash with an oliveoil / water solution. Using fingers, make an indentation onthe product and sprinkle with rock salt and herbs or decorateas required.Prove for a further 10 minutes and bake. Once baked, washlightly with olive oil and cut the 18” x 30” tray bake into therequired size.

Wheat flour 7.500 kg 10 lb 08 ozPUMPKIN-BREAD MIX 2.500 kg 3 lb 08 ozYeast 0.300 kg 0 lb 07 ozSalt 0.030 kg 0 lb 01 ozOil (Veg) 0.300 kg 0 lb 07 ozVOLTEX (Bread improver) 0.050 kg 0 lb 01 ozWater, approx. 6.500 kg 9 lb 00 oz

Total weight 17.180 kg 24 lb 00 oz

- Easily produced

- Large volume

- Extra-special colour

and flavour

PumpkinBread Mix

IREKS GmbHLichtenfelser Str. 2095326 KulmbachGERMANYTel.: +49 9221 706-0Fax: +49 9221 706-306ireks@ireks.comwww.ireks.co.ukwww.ireks.ie