Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
4.000
100
BAKELS BUN CONCENTRATE
0.600
15
BAKELS INSTANT ACTIVE YEAST
0.075
1.9
Water (variable)
2.300
58
Optional: MASTERFAT
0.120
3
Total Weight: 7.095
Group 2
Ingredient
KG
Weight (%)
Sultanas
1.000
25
Total Weight: 1.000

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. Proof and bake at 200¡C.

Additional Information

Using bakers percentages - Percentages on white flour weight

Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
4.000
100
BAKELS BUN CONCENTRATE
0.600
15
BAKELS INSTANT ACTIVE YEAST
0.075
1.9
Water (variable)
2.300
58
Optional: MASTERFAT
0.120
3
Total Weight: 7.095
Group 2
Ingredient
KG
Weight (%)
Sultanas
1.000
25
Total Weight: 1.000

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. Proof and bake at 200¡C.

Additional Information

Using bakers percentages - Percentages on white flour weight