Ingredients

Group 2
Ingredient
KG
Weight (%)
APITO BUNSPICE ESSENCE
0.010
0.25
Cinnamon
0.020
0.5
Mixed Fruit
0.950
24
Mixed Spice
0.050
1.25
Total Weight: 1.030
Group 1
Ingredient
KG
Weight (%)
Flour
4.000
100
Water (variable)
2.300
58
BAKELS INSTANT ACTIVE YEAST
0.075
1.9
BAKELS BUN CONCENTRATE
0.600
15
Total Weight: 6.975

Method

No time dough. Place Group 1 in machine bowl and develop thoroughly. Add Group 2 and mix through (gently to 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)

Ingredients

Group 2
Ingredient
KG
Weight (%)
APITO BUNSPICE ESSENCE
0.010
0.25
Cinnamon
0.020
0.5
Mixed Fruit
0.950
24
Mixed Spice
0.050
1.25
Total Weight: 1.030
Group 1
Ingredient
KG
Weight (%)
Flour
4.000
100
Water (variable)
2.300
58
BAKELS INSTANT ACTIVE YEAST
0.075
1.9
BAKELS BUN CONCENTRATE
0.600
15
Total Weight: 6.975

Method

No time dough. Place Group 1 in machine bowl and develop thoroughly. Add Group 2 and mix through (gently to 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)