Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
4.000
100
BAKELS BUN CONCENTRATE
0.600
15
BAKELS INSTANT ACTIVE YEAST
0.065
1.6
Water (variable)
2.300
58
Total Weight: 6.965
Group 2
Ingredient
KG
Weight (%)
Cinnamon
0.020
0.5
Mixed Spice
0.050
1.25
Chocolate Chips
1.100
28
Total Weight: 1.170

Method

No time dough. Place Group 1 in machine bowl and develop thoroughly. Add Group 2 and mix through. Dough temperature 30-31¡C. Allow dough to recover 5 minutes. Scale and mould as desired. Pipe on crosses before baking at 200¡C.

Additional Information

If using Compressed Yeast use 200g in above recipe.

Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
4.000
100
BAKELS BUN CONCENTRATE
0.600
15
BAKELS INSTANT ACTIVE YEAST
0.065
1.6
Water (variable)
2.300
58
Total Weight: 6.965
Group 2
Ingredient
KG
Weight (%)
Cinnamon
0.020
0.5
Mixed Spice
0.050
1.25
Chocolate Chips
1.100
28
Total Weight: 1.170

Method

No time dough. Place Group 1 in machine bowl and develop thoroughly. Add Group 2 and mix through. Dough temperature 30-31¡C. Allow dough to recover 5 minutes. Scale and mould as desired. Pipe on crosses before baking at 200¡C.

Additional Information

If using Compressed Yeast use 200g in above recipe.