Ingredients

Group 1
Ingredient
KG
Weight (%)
HERCULES ROLL MIX
3.800
100
Honey
0.175
4.6
APITO FRUIT CAKE PASTE
0.035
0.9
NZB CARAMEL COLOUR
0.015
0.4
BAKELS INSTANT ACTIVE YEAST
0.065
1.7
Water (variable)
2.300
60.5
FINO MEAL BASE
0.500
13.2
Total Weight: 6.890
Group 2
Ingredient
KG
Weight (%)
Sultanas/Raisins/Currants
3.000
79
Total Weight: 3.000

Method

No time dough. Place Group 1 in machine bowl and develop thoroughly Add Group 2 and clear. Dough temperature 30-31¡C. Allow dough to recover 10 minutes. Scale and mould as desired. Glaze with SUPER GLOSSY and dust with wholemeal flour. Proof then bake at 210¡C.

Additional Information

If using Compressed Yeast use 200g in above recipe.

Ingredients

Group 1
Ingredient
KG
Weight (%)
HERCULES ROLL MIX
3.800
100
Honey
0.175
4.6
APITO FRUIT CAKE PASTE
0.035
0.9
NZB CARAMEL COLOUR
0.015
0.4
BAKELS INSTANT ACTIVE YEAST
0.065
1.7
Water (variable)
2.300
60.5
FINO MEAL BASE
0.500
13.2
Total Weight: 6.890
Group 2
Ingredient
KG
Weight (%)
Sultanas/Raisins/Currants
3.000
79
Total Weight: 3.000

Method

No time dough. Place Group 1 in machine bowl and develop thoroughly Add Group 2 and clear. Dough temperature 30-31¡C. Allow dough to recover 10 minutes. Scale and mould as desired. Glaze with SUPER GLOSSY and dust with wholemeal flour. Proof then bake at 210¡C.

Additional Information

If using Compressed Yeast use 200g in above recipe.