Group 1
Ingredient
KG
%
FINO BREAD AND ROLL CONCENTRATE
0.500
10.00
Flour
5.000
100.00
Cinnamon
0.025
0.50
Mixed Spice
0.100
2.00
Sugar
0.400
8.00
MASTERFAT (optional)
0.200
4.00
BAKELS INSTANT ACTIVE YEAST
0.135
2.70
Water (variable)
2.800
56.00
Total Weight: 9.160
Group 2
Ingredient
KG
%
Mixed Fruit
1.800
36.00
0.015
0.30
Total Weight: 1.815

No time dough. Place Group 1 in machine bowl and develop thoroughly. 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 220¡C.

Using bakers percentages - Percentages on white flour weight. If using Compressed Yeast use 400g in above recipe.