Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
5.000
100
HERCULES BREAD CONCENTRATE
0.250
5
Sugar
0.400
8
BAKELS INSTANT ACTIVE YEAST
0.130
2.6
Water (variable)
2.800
56
Optional: MASTERFAT
0.200
4
Total Weight: 8.780
Group 2
Ingredient
KG
Weight (%)
Cinnamon
0.025
0.5
Mixed Spice
0.065
1.25
APITO BUNSPICE ESSENCE
0.015
0.3
Total Weight: 0.105
Group 3
Ingredient
KG
Weight (%)
Mixed Fruit
1.800
36
Total Weight: 1.800

Method

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.

Additional Information

For bun crosses use Bakels Cross Mix (3293) or Mastermix Choux paste (3289)

Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
5.000
100
HERCULES BREAD CONCENTRATE
0.250
5
Sugar
0.400
8
BAKELS INSTANT ACTIVE YEAST
0.130
2.6
Water (variable)
2.800
56
Optional: MASTERFAT
0.200
4
Total Weight: 8.780
Group 2
Ingredient
KG
Weight (%)
Cinnamon
0.025
0.5
Mixed Spice
0.065
1.25
APITO BUNSPICE ESSENCE
0.015
0.3
Total Weight: 0.105
Group 3
Ingredient
KG
Weight (%)
Mixed Fruit
1.800
36
Total Weight: 1.800

Method

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.

Additional Information

For bun crosses use Bakels Cross Mix (3293) or Mastermix Choux paste (3289)