Group 1
Ingredient
KG
%
Flour
5.000
100.00
HERCULES BREAD CONCENTRATE
0.250
5.00
Sugar
0.400
8.00
BAKELS INSTANT ACTIVE YEAST
0.130
2.60
Water (variable)
2.800
56.00
Optional: MASTERFAT
0.200
4.00
Total Weight: 8.780
Group 2
Ingredient
KG
%
Cinnamon
0.025
0.50
Mixed Spice
0.065
1.25
0.015
0.30
Total Weight: 0.105
Group 3
Ingredient
KG
%
Mixed Fruit
1.800
36.00
Total Weight: 1.800

Place Group 1 in machine bowl and develop thoroughly. Add Group 2 after 6 minutes mixing. After mixing is complete add Group 3 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 220¡C.

For bun crosses use Bakels Cross Mix (3293) or Mastermix Choux paste (3289). For extra fresh keeping add 1% MONOFRESH. Using bakers percentages - Percentages on white flour weight. If using Compressed Yeast use 400g in above recipe.