Bakels
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CIDER & WALNUT BREAD & ROLLS

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Bread & Rolls - Specialty - Flavoured Breads and Rolls
Recipe No:  R120l
USING FINO BREAD AND ROLL CONCENTRATE
Group  Ingredient KG
1 Flour 4.000    100%
FINO RYE BASE 0.500    12.5%
FINO BREAD AND ROLL CONCENTRATE 0.450    10%
BAKELS INSTANT ACTIVE YEAST 0.070    1.8%
Water (variable) 2.000    50%
Cider 0.300    8%
Cider Vinegar 0.100    2.5%
Molasses 0.100    2.5%
 
2 APPLE PIE MIX 0.400    10%
Walnuts 0.300    8%
  Total Weight 8.220
Method:  1. No time dough.
2. Place Group 1 in machine bowl and develop thoroughly.
3. Add Group 2 on slow speed, a fine dusting of flour may be required to assist the apple in combining with developed dough.
4. Dough temperature 30-31°C.
5. Allow dough to recover for 5 minutes.
6. Scale and mould as desired.
7. Prove then bake at 230°C.
Notes:  If using Compressed Yeast use 200g in the above recipe.
  Using bakers percentages - Percentages on white flour weight
Yield:  13.5 loaves scaled at 600g. 8.5 dozen rolls scaled at 80g.