Ingredients
Group 1
Ingredient
KG
%
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
%
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
%
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
%
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
Related products
ACTIWHITE
Desserts and Patisserie, Meringue and Marshmallow
ACTIWHITE is a well-known quality product for meringues and royal icing. However ACTIWHITE is a very versatile product and can ...
View product
APITO AFGHAN BISCUIT MIX
Biscuit and Cookie Premixes, Cakes, Muffins and Cookies
Afghans are a rich, crunchy, short eating chocolate biscuits with wide popularity.,,The full rich flavour is obtained from cocoa powder ...
View product
APITO ALMOND ESSENCE
Colourings, Essences and Pastes, Essences
Provides Amond flavour to food products.,,The usage rate is varied to suit flavour requirements.
View product
APITO APRICOT SUPERGLAZE
APITO APRICOT SUPERGLAZE is a similar product to HADEJA FLAN JEL but has been further developed for the glazing of ...
View product
APITO BANANA PASTE
Colourings, Essences and Pastes, Pastes
Provides Banana flavour and colour for all types of baked goods.,,Varied usage rate to suit flavour and colour requirements.
View product
APITO BRANDY ESSENCE
Colourings, Essences and Pastes, Essences
Provides Brandy flavour to food products.,,The usage rate is varied to suit flavour requirements.
View product
APITO BUN SPICE PASTE
Herbs and Spices, Herbs and Spices, Pastes
Provides colour and spice flavour for fruit style cakes and yeast products,,The usage rate as required.
View product
APITO BUTTA VANILLA ESSENCE
Colourings, Essences and Pastes, Essences
BUTTA VANILLA is an essence designed to give a butter type flavour to all products incorporating margarines or shortenings.,,The addition ...
View product
APITO CHOCOLATE PASTE
Colourings, Essences and Pastes, Pastes
Provides Chocolate flavour and colour for all types of baked goods.,,Varied usage rate to suit flavour and colour requirements.
View product
APITO CHOCOLATE PASTE
Colourings, Essences and Pastes, Pastes
Provides Chocolate flavour and colour for all types of baked goods.,,Varied usage rate to suit flavour and colour requirements.
View product
APITO COFFEE PASTE
Colourings, Essences and Pastes, Pastes
Provides Coffee flavour and colour for all types of baked goods.,,Varied usage rate to suit flavour and colour requirements.
View product