Ingredients

Group 1
Ingredient
KG
%
Bakers Flour
25.000
100
Bakels Advance Bread and Roll Concentrate
0.750
3
Bakels Instant Active Dried Yeast
0.625
2.5
Sugar
1.500
6
Merita V
1.500
6
Water (Variable)
14.500
58
Total Weight: 43.875
Group 2
Ingredient
KG
%
Fruit
7.500
30
Apito Bun Spice Essence
0.030
0.12
Total Weight: 7.530

Method

1. Place Group 1 in mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix for approximately 6-8 minutes on fast speed until well-developed.
4. Add Group 2 and mix on slow speed for 1 minute or until dispersed.
5. Finished Dough Temperature 28°-30°C.
6. Allow dough to recover for 10 minutes.
7. Divide and scale.
8. Allow dough to recover for 10 minutes.
9. Mould into required bread varieties.
10. Proof for approximately 45-60 minutes.
11. Bake at 210°C for 20 minutes.

Yield

Notes: Sugar can be varied for taste.

Ingredients

Group 1
Ingredient
KG
%
Bakers Flour
25.000
100
Bakels Advance Bread and Roll Concentrate
0.750
3
Bakels Instant Active Dried Yeast
0.625
2.5
Sugar
1.500
6
Merita V
1.500
6
Water (Variable)
14.500
58
Total Weight: 43.875
Group 2
Ingredient
KG
%
Fruit
7.500
30
Apito Bun Spice Essence
0.030
0.12
Total Weight: 7.530

Method

1. Place Group 1 in mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix for approximately 6-8 minutes on fast speed until well-developed.
4. Add Group 2 and mix on slow speed for 1 minute or until dispersed.
5. Finished Dough Temperature 28°-30°C.
6. Allow dough to recover for 10 minutes.
7. Divide and scale.
8. Allow dough to recover for 10 minutes.
9. Mould into required bread varieties.
10. Proof for approximately 45-60 minutes.
11. Bake at 210°C for 20 minutes.

Category

Category

Bakery, Patisserie

Finished Product

Finished Product

Fruit Bread