Group 1
Ingredient
KG
%
Bakers Flour
25.000
100.00
Bakels Advance Bread and Roll Concentrate
0.750
3.00
Bakels Instant Active Dried Yeast
0.625
2.50
Sugar
1.500
6.00
Merita V
1.500
6.00
Water (Variable)
14.500
58.00
Total Weight: 43.875
Group 2
Ingredient
KG
%
Fruit
7.500
30.00
Apito Bun Spice Essence
0.030
0.12
Total Weight: 7.530
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.
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