Ingredients
Group 1
Ingredient
KG
Weight (%)
Flour
4.000
100
BAKELS BUN CONCENTRATE
0.600
15
MASTERFAT
0.160
4
BAKELS INSTANT ACTIVE YEAST
0.065
1.6
Water (variable)
2.300
58
Total Weight: 7.125
Method
No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover for 5 minutes. Roll dough into a rectangle sheet of approximately 4-5 mm. Spray or brush lightly with water. Sprinkle with Cinnamon sugar (2 parts sugar 1 part Cinnamon). Roll up dough sheet (tightly) as for standard Fruit Chelsea buns. Cut into pinwheels 15mm thickness. Proof then bake at 200¡C. Wash with sugar glaze after baking.
Additional Information
Using bakers percentages - Percentages on white flour weight
Ingredients
Group 1
Ingredient
KG
Weight (%)
Flour
4.000
100
BAKELS BUN CONCENTRATE
0.600
15
MASTERFAT
0.160
4
BAKELS INSTANT ACTIVE YEAST
0.065
1.6
Water (variable)
2.300
58
Total Weight: 7.125
Method
No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover for 5 minutes. Roll dough into a rectangle sheet of approximately 4-5 mm. Spray or brush lightly with water. Sprinkle with Cinnamon sugar (2 parts sugar 1 part Cinnamon). Roll up dough sheet (tightly) as for standard Fruit Chelsea buns. Cut into pinwheels 15mm thickness. Proof then bake at 200¡C. Wash with sugar glaze after baking.
Additional Information
Using bakers percentages - Percentages on white flour weight
Ingredients
Group 1
Ingredient
KG
Weight (%)
Flour
4.000
100
BAKELS BUN CONCENTRATE
0.600
15
MASTERFAT
0.160
4
BAKELS INSTANT ACTIVE YEAST
0.065
1.6
Water (variable)
2.300
58
Total Weight: 7.125
Method
No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover for 5 minutes. Roll dough into a rectangle sheet of approximately 4-5 mm. Spray or brush lightly with water. Sprinkle with Cinnamon sugar (2 parts sugar 1 part Cinnamon). Roll up dough sheet (tightly) as for standard Fruit Chelsea buns. Cut into pinwheels 15mm thickness. Proof then bake at 200¡C. Wash with sugar glaze after baking.
Additional Information
Using bakers percentages - Percentages on white flour weight
Ingredients
Group 1
Ingredient
KG
Weight (%)
Flour
4.000
100
BAKELS BUN CONCENTRATE
0.600
15
MASTERFAT
0.160
4
BAKELS INSTANT ACTIVE YEAST
0.065
1.6
Water (variable)
2.300
58
Total Weight: 7.125
Method
No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover for 5 minutes. Roll dough into a rectangle sheet of approximately 4-5 mm. Spray or brush lightly with water. Sprinkle with Cinnamon sugar (2 parts sugar 1 part Cinnamon). Roll up dough sheet (tightly) as for standard Fruit Chelsea buns. Cut into pinwheels 15mm thickness. Proof then bake at 200¡C. Wash with sugar glaze after baking.
Additional Information
Using bakers percentages - Percentages on white flour weight
