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

For bun crosses use Bakels Cross Mix (3293) or Mastermix Choux paste (3289) and add APITO CHOCOLATE PASTE (4380) as desired.

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

For bun crosses use Bakels Cross Mix (3293) or Mastermix Choux paste (3289) and add APITO CHOCOLATE PASTE (4380) as desired.