Ireks Maize Max, Bread Mix, 1kg

In stock
SKU
17-124915R1
Special Price ฿337.05 Regular Price ฿353.10
Quick Overview

Bread Mix 50%: Just mix 50% of Maize Max Bread Mix with 50% Wheat Flour, add Yeast and Water.

Our Maize Max Bread Mix lets you create a variety of flavoursome maize-based breads and rolls in a few easy steps

Maize Max Bread Mix is easy to process and ideal for a wide range of baked goods such as Bread, Toast, Rolls, Croissants, Focaccia, Scones, Mexican Style Bread, Sandwiches and more.

One of the key ingredients in Maize Max Bread Mix is sunflower seeds, a rich source of antioxidants, fibre and vitamins, which help to lower cholesterol, fight free radicals and boost your mood.

A hint of spice combined with the texture of sunflower seeds in Maize Max Bread Mix results in a delightful taste with each bite.

Simply create a flour mixture made up of half Maize Max Bread Mix and half wheat flour, combine with yeast and water and you’re all set to bake a delicious and healthy homemade loaf from scratch.

Maize Max Bread Mix is easy to process and ideal for a wide range of baked goods such as Bread, Toast, Rolls, Croissants, Focaccia, Scones, Mexican Style Bread, Sandwiches and more.

Ireks Maize Max - Bread

Preparation Time: 9 - 12 minutes

Proofing and Resting Time: 55 - 75 minutes

Baking Time: 30 – 40 minutes

Outcome: 2 Loaves

 

Tools needed: Mixer including bowl, kitchen scale, baking tray and 3 ice cubes

Ingredients

  • 250 g Maize Max
  • 250 g Wheat flour (Type 550)
  • 11 g Instant yeast
  • 300 ml Water, approx.

 

Method

1.Mix all Ingredients for 3 minutes slow and 6 minutes fast. We recommend using cold water to keep the

dough temperature at max. 27°C.

2. Once mixed, cover the dough and start the bulk fermentation time for 10 - 20 minutes.

3. Scale the dough into 400 - 405 g pieces. Cover and start the intermediate proof time for 5 - 10

minutes.

4. Mould the dough into your preferred shape, we recommend long and oval. Dust the top with Maize

Max and place onto a greased baking tray.

5. Allow the dough to final proof for 40 - 45 minutes, we recommend covering the baking tray with

plastic foil or cling film to keep the moisture in the dough. If you press your finger in the dough and it

comes back halfway it’s ready to bake.

6. Score the tops of the dough pieces to stop the crust cracking. We recommend one long score along

the middle.

7. The oven should have a temperature of 190°C when you insert the loaves, then decreasing to 160°C.

We recommend placing 2 - 3 ice cubes on the bottom of the oven to receive a steaming effect for a nice

crust.

8. Bake the loaves for 30 - 40 minutes

More Information
FDA Number10-1-13151-1-0051
Weight (KG)1.000000
ManufacturerIREKS
OriginGermany
Flour TypeBread Flour
Flour GrainMaize/Corn
Usage %26-50%
Dietary NeedsVegan, Vegetarian, Transfat Free, Nut Free
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