Fruit Buns

Ingredients Kg Grams %
Flour 32 000 100
Gamma 0 640 2
Yeast 2 720 8.5
Sugar 4 800 15
Fat 4 000 12.5
Salt 0 320 1
Egg 2 880 9
Skimmed milk powder 0 960 3
Water 16 000 50
Mixed Fruit 11 200 35
Flavour and Colour as desired

Method:

  • Mix 2 minutes slow speed and 8 minutes fast speed using spiral. Mix into a well developed dough
  • Add fruit over 1 minute on slow speed at end of mixing
  • Scale heads at 2100g
  • Intermediate proof: 10 minutes
  • Process/final mould to give 70g dough balls
  • Final proof: 0 - 55 minutes
  • Proof temperature: 30°C and relative humidity: 80%
  • Bake temperature: 230°C (450°F)
  • Bake for 13-15 minutes without steam