Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
4.000
100
FINO RYE BASE
0.500
12.5
FINO BREAD AND ROLL CONCENTRATE
0.450
10
BAKELS INSTANT ACTIVE YEAST
0.070
1.8
Water (variable)
2.000
50
Cider
0.300
8
0.100
2.5
APPLE PIE MIX
0.100
2.5
Total Weight: 7.520
Group 2
Ingredient
KG
Weight (%)
Walnuts
0.400
10
Total Weight: 0.400

Method

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.

Additional Information

If using Compressed Yeast use 200g in the above recipe.

Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
4.000
100
FINO RYE BASE
0.500
12.5
FINO BREAD AND ROLL CONCENTRATE
0.450
10
BAKELS INSTANT ACTIVE YEAST
0.070
1.8
Water (variable)
2.000
50
Cider
0.300
8
0.100
2.5
APPLE PIE MIX
0.100
2.5
Total Weight: 7.520
Group 2
Ingredient
KG
Weight (%)
Walnuts
0.400
10
Total Weight: 0.400

Method

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.

Additional Information

If using Compressed Yeast use 200g in the above recipe.