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

For bun crosses use Bakels Cross Mix (3293) or Mastermix Choux paste (3289) and add APITO CHOCOLATE PASTE (4380) as desired.

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

For bun crosses use Bakels Cross Mix (3293) or Mastermix Choux paste (3289) and add APITO CHOCOLATE PASTE (4380) as desired.