Ingredients

Group 1
Ingredient
KG
%
Bakers Flour
25.000
100%
Baktem Spice
5.000
20%
Bakels Instant Active Dried Yeast
0.650
2.6%
Water (Variable)
15.500
62%
Fruit
5.000
20%
Total Weight: 51.150

Method

1. Place all ingredients in mixing bowl with exception of fruit.
2. Blend yeast through the ingredients.
3. Add water.
4. Thoroughly develop the dough.
5. Finally, add fruit and mix through.
6. Finished Dough Temperature 30°C. If using compressed yeast, FDT 27°- 30°C.
7. Floor time 10-15 minutes.
8. Divide and mould.
9. Prove, then pipe on crosses using BAKELS BUN CROSS (see recipe No. 37700A) and/or PETTINA
CHOUX PASTE MIX (see recipe No. 32900A).
10. Bake without steam at 218°C.

Yield

When required, Baktem Spice can be used up to 30% (on flour weight) or equivalent to 7.500KG for the above recipe. BAKELS BAKTEM SPICE, being a complete concentrate, makes it unnecessary to use a bread/bun improver.

Product Used

Ingredients

Group 1
Ingredient
KG
%
Bakers Flour
25.000
100%
Baktem Spice
5.000
20%
Bakels Instant Active Dried Yeast
0.650
2.6%
Water (Variable)
15.500
62%
Fruit
5.000
20%
Total Weight: 51.150

Method

1. Place all ingredients in mixing bowl with exception of fruit.
2. Blend yeast through the ingredients.
3. Add water.
4. Thoroughly develop the dough.
5. Finally, add fruit and mix through.
6. Finished Dough Temperature 30°C. If using compressed yeast, FDT 27°- 30°C.
7. Floor time 10-15 minutes.
8. Divide and mould.
9. Prove, then pipe on crosses using BAKELS BUN CROSS (see recipe No. 37700A) and/or PETTINA
CHOUX PASTE MIX (see recipe No. 32900A).
10. Bake without steam at 218°C.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery, Patisserie

Finished Product

Finished Product

Hot Cross Bun