Group 1
Ingredient
KG
%
HERCULES ROLL MIX
3.800
100.00
Honey
0.175
4.60
APITO FRUIT CAKE PASTE
0.035
0.90
0.015
0.40
BAKELS INSTANT ACTIVE YEAST
0.065
1.70
Water (variable)
2.300
60.50
FINO MEAL BASE
0.500
13.20
Total Weight: 6.890
Group 2
Ingredient
KG
%
Sultanas/Raisins/Currants
3.000
79.00
Total Weight: 3.000
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.
If using Compressed Yeast use 200g in above recipe.
Using bakers percentages - Percentages on total premix weight.
