1. Develop dough well in the machine.
2. Finished Dough Temperature 28°C.
3. Allow dough to recover 10−15 minutes. Divide and mould at desired weight.
4. Prove then bake at 200°C.
5. Add fruit and APITO BUN SPICE FLAVOURING PASTE if required, during last few minutes of mixing.
Yield: When using compressed yeast use 1.875kg (3 times that of Instant Active Dried Yeast)