l'amourette - Pastry Pro

CONCENTRATE FORARTISAN FRENCH BREAD•Rustic, crisp crust•Coarse, lightcrumb texture•Aromatic smell

Recipe for Pain de Campagne:Wheat flourREX BAVARIAN DARKL’AMOURETTEInstant yeastWater, approx.Total weight9.000 kg1.000 kg1.000 kg0.125 kg7.000 l18.125 kgCONCENTRATE FORARTISAN FRENCH BREADMixing time:spiral: 3 mins slow, 6 mins fastDough temperature: 26 - 27° CBulk fermentation time: noneScaling weight: 300 gFinal proof:40 - 60 minsInital baking temperature: 230° C, giving steam. Open damper 15 minsbefore the end of the baking time.Baking time: approx. 30 minsInstructions for use:Scale dough pieces of 300 g, mould slightly round and allow to prove for20 mins. Then mould long with pointed ends. For the final fermentation,wrap the moulded dough pieces in dusted cloths. Turn the dough piecesbefore loading and cut diagonally.Recipe for Premium Baguettes:Wheat flourL’AMOURETTEInstant yeastWater, approx.Total weight10.000 kg1.000 kg0.100 kg6.800 l17.900 kgMixing time:Dough temperature:Bulk fermentation time:Scaling weight:Intermediate proof:Final proof:Baking temperature:Recipe for Pretzels:Wheat flourL‘AMOURETTEREX BAVARIAN DARKInstant yeastButterShorteningWater, approx.Total weightMixing time:Dough temperature:Bulk fermentation time:Scaling weight:Intermediate proof:Final proof:Baking temperature:Baking time:spiral: 4 mins slow, 6 mins fast25 - 27° Cnone250 - 300 g30 minsapprox. 90 mins10° C below the baking temperature forrolls (give sufficient steam prior to bakingand slight steam at the beginning of thebaking process)spiral: 2 mins slow, 7 mins fast24 - 25° Cnone2,100 g (30 pieces)10 minsapprox. 30 mins230° C, with damper openapprox. 20 mins9.500 kg1.000 kg0.500 kg0.150 kg0.400 kg0.200 kg5.700 l17.450 kgBaking time:28 - 30 minsInstructions for use:After the mixing time, scalepieces of 250 - 300 g and allow to prove.Then work off as usual.Instructions for use:After forming the pretzels, place on oiled silicon paper and prove. Allowthe dough pieces to dry and store them in the fridge until firm. Then dipinto lye, place on oiled silicon paper, cut on top and sprinkle with a littlerock salt.Lye: Boil 1 litre water and mix with 30 - 40 g sodium hydroxide (NaOH).The lye can be used several times.Use gloves and glasses while working with the lye. Mark thelye ”POISONOUS“, ”DON’T DRINK”, ”HANDLE WITH CARE”.06.09/10006210602 SOAOur representatives in Asia:Mr. Leo de LeijerMobile: +66 818814162E-mail: Leo.deLeijer@ireks.comMr. Ingo WenserittMobile: +66 819450418E-mail: Wenseritt@ireks.comMr. Gerhard StichlbergerMobile: +65 96643952E-mail: Gerhard.Stichlberger@ireks.comMr. Josef GreinerMobile: +66 819052166E-mail:Josef.Greiner@ireks.comIREKS GmbHLichtenfelser Str. 2095326 KulmbachGERMANYTel.: +49 9221 706-0Fax: +49 9221 706-306E-mail: ireks@ireks.comwww.ireks-asiapacific.com