Group 1
Ingredient
KG
%
Flour
4.000
100.00
FINO RYE BASE
0.500
12.50
FINO BREAD AND ROLL CONCENTRATE
0.450
10.00
BAKELS INSTANT ACTIVE YEAST
0.070
1.80
Water (variable)
2.000
50.00
Cider
0.300
8.00
0.100
2.50
APPLE PIE MIX
0.100
2.50
Total Weight: 7.520
Group 2
Ingredient
KG
%
Walnuts
0.400
10.00
Total Weight: 0.400
No time dough. Place Group 1 in machine bowl and develop thoroughly. Add Group 2 on slow speed a fine dusting of flour may be required to assist the apple in combining with developed dough. Dough temperature 30-31¡C. Allow dough to recover for 5 minutes. Scale and mould as desired. Prove then bake at 230¡C.
If using Compressed Yeast use 200g in the above recipe.
Using bakers percentages - Percentages on white flour weight
