Ingredients

Group 1
Ingredient
KG
Weight (%)
FINO BREAD AND ROLL CONCENTRATE
0.500
10
Flour
5.000
100
Cinnamon
0.025
0.5
Mixed Spice
0.100
2
Sugar
0.400
8
MASTERFAT (optional)
0.200
4
BAKELS INSTANT ACTIVE YEAST
0.135
2.7
Water (variable)
2.800
56
Total Weight: 9.160
Group 2
Ingredient
KG
Weight (%)
Mixed Fruit
1.800
36
APITO BUNSPICE ESSENCE
0.015
0.3
Total Weight: 1.815

Method

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.

Additional Information

If using Compressed Yeast use 400g in above recipe.

Ingredients

Group 1
Ingredient
KG
Weight (%)
FINO BREAD AND ROLL CONCENTRATE
0.500
10
Flour
5.000
100
Cinnamon
0.025
0.5
Mixed Spice
0.100
2
Sugar
0.400
8
MASTERFAT (optional)
0.200
4
BAKELS INSTANT ACTIVE YEAST
0.135
2.7
Water (variable)
2.800
56
Total Weight: 9.160
Group 2
Ingredient
KG
Weight (%)
Mixed Fruit
1.800
36
APITO BUNSPICE ESSENCE
0.015
0.3
Total Weight: 1.815

Method

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.

Additional Information

If using Compressed Yeast use 400g in above recipe.