Group 1
Ingredient
KG
Cake flour
2.000
0.400
Wet Yeast
0.100
Water
1.120
Raisins
1.000
Bakels Bunglaze
0.030
Roasted Almond Flakes
0.030
Total Weight: 4.680
  1. Place the cake flour, Bakels 20% Sweet Premix, yeast and water into the mixing bowl and mix until fully developed. Mixing time depends on type of mixer used.
  2. Add the raisins and mix on slow speed for 1 minute.
  3. Dough temperature 28˚C.
  4. Scale out 1.800kg and rest for 10 minutes.
  5. Mould into 60g pieces and place them into 37cm x 37cm baking tins prepared with Tinglide.
  6. Proof for 40 minutes inside prover.
  7. Bake at 220˚C for 30 minutes.
  8. While still hot, brush with Bunglaze.
  9. Sprinkle the Roasted Almond flakes over the top of the bread.
Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Occasion

Occasion

Easter 2023