Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
4.000
100
BAKELS INSTANT ACTIVE YEAST
0.070
1.8
Water
2.560
64
BAKELS SPICED BUN CONCENTRATE
0.800
20
Total Weight: 7.430
Group 2
Ingredient
KG
Weight (%)
Sultanas
1.700
43
Currants
0.600
15
Mixed Peel
0.100
2.5
Total Weight: 2.400

Method

Place Group 1 in machine bowl and develop thoroughly. After mixing is complete add Group 2 and gently mix through (avoid fruit damage). Dough temperature 30-31¡C. Allow dough to recover 5 minutes. Scale and mould as desired. Pipe on crosses before baking at 200¡C.

Additional Information

Using bakers percentages - Percentages on white flour weight

Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
4.000
100
BAKELS INSTANT ACTIVE YEAST
0.070
1.8
Water
2.560
64
BAKELS SPICED BUN CONCENTRATE
0.800
20
Total Weight: 7.430
Group 2
Ingredient
KG
Weight (%)
Sultanas
1.700
43
Currants
0.600
15
Mixed Peel
0.100
2.5
Total Weight: 2.400

Method

Place Group 1 in machine bowl and develop thoroughly. After mixing is complete add Group 2 and gently mix through (avoid fruit damage). Dough temperature 30-31¡C. Allow dough to recover 5 minutes. Scale and mould as desired. Pipe on crosses before baking at 200¡C.

Additional Information

Using bakers percentages - Percentages on white flour weight