Ingredients

Group 1
Ingredient
KG
Flour
5.000
Salt
0.080
Sugar
0.400
BAKELS LIQUID IMPROVER
0.150
MASTERFAT
0.300
BAKELS INSTANT ACTIVE YEAST
0.120
Water (variable)
2.500
Mixed Fruit
1.800
Total Weight: 10.350
Group 2
Ingredient
KG
APITO BUN SPICE PASTE
0.250
Total Weight: 0.250

Method

No time dough. Place Group One in machine bowl and develop thoroughly. Add Group two and clear. Dough temperature 30-31¡C (86-88¡F). Allow dough to recover 5 minutes. Scale and mould as desired. Prove then bake at 230¡C (450¡F).

Ingredients

Group 1
Ingredient
KG
Flour
5.000
Salt
0.080
Sugar
0.400
BAKELS LIQUID IMPROVER
0.150
MASTERFAT
0.300
BAKELS INSTANT ACTIVE YEAST
0.120
Water (variable)
2.500
Mixed Fruit
1.800
Total Weight: 10.350
Group 2
Ingredient
KG
APITO BUN SPICE PASTE
0.250
Total Weight: 0.250

Method

No time dough. Place Group One in machine bowl and develop thoroughly. Add Group two and clear. Dough temperature 30-31¡C (86-88¡F). Allow dough to recover 5 minutes. Scale and mould as desired. Prove then bake at 230¡C (450¡F).