Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
5.000
100
Salt
0.080
1.6
LECITEM UNIVERSAL
0.065
1.3
Sugar
0.400
8
BAKELS INSTANT ACTIVE YEAST
0.080
1.6
Water (variable)
2.800
56
MASTERFAT
0.200
4
Optional: MONOFRESH
0.050
1
Total Weight: 8.675
Group 2
Ingredient
KG
Weight (%)
Sultanas
1.000
20
Currants
0.800
16
Total Weight: 1.800

Method

No time dough.Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover 5-10 minutes. Scale and mould as desired. Proof then bake at 200¡C.

Additional Information

Using bakers percentages - Percentages on white flour weight

Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
5.000
100
Salt
0.080
1.6
LECITEM UNIVERSAL
0.065
1.3
Sugar
0.400
8
BAKELS INSTANT ACTIVE YEAST
0.080
1.6
Water (variable)
2.800
56
MASTERFAT
0.200
4
Optional: MONOFRESH
0.050
1
Total Weight: 8.675
Group 2
Ingredient
KG
Weight (%)
Sultanas
1.000
20
Currants
0.800
16
Total Weight: 1.800

Method

No time dough.Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover 5-10 minutes. Scale and mould as desired. Proof then bake at 200¡C.

Additional Information

Using bakers percentages - Percentages on white flour weight