Banana Soy and Linseed Bread
18-037
Ingredients
Group Bread
Ingredient
KG
Weight (%)
BAKELS SOY AND LINSEED BREAD CONCENTRATE
0.500
100
Bread Flour
0.500
100
DOBRIM HIGH SPEED
0.002
0.4
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
2
BAKELS ARTISAN 7% CONCENTRATE
0.035
7
Brown Sugar
0.075
15
Salt
0.004
0.8
Water
0.500
100
Butter
0.025
5
Banana (mashed)
0.125
25
Total Weight: 1.776
Group Others
Ingredient
KG
Weight (%)
PETTINA NON-TEMPERING DARK CHOCOLATE
0.075
15
Total Weight: 0.075
Method
How to do it:
1. Preheat oven to 200°C.
2. In a spiral mixer, mix together all dry ingredients on low for 30 seconds. Add water and mix on low speed for 2-4 minutes. Add butter and banana and continue mixing on high for 6-10 minutes or until dough is formed.
3. Allow the dough to rest for 45 minutes to an hour.
4. Divide dough.
5. Roll out the dough lightly using your hands and create a rectangular dough shape.
6. Add chopped chocolate pieces on top. Roll the dough and seam.
7. Cut the dough lengthwise and start braiding the dough. Lock both ends to create a round shape.
8. Deposit the dough in a greased round cake pan (8” in diameter).
9. Proof.
10. Bake at 200°C with steam for 20-30 minutes. Reduce temperature to 180°C after 10 minutes.
Yield
4 x 450 g
Product Used
Ingredients
Group Bread
Ingredient
KG
Weight (%)
BAKELS SOY AND LINSEED BREAD CONCENTRATE
0.500
100
Bread Flour
0.500
100
DOBRIM HIGH SPEED
0.002
0.4
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
2
BAKELS ARTISAN 7% CONCENTRATE
0.035
7
Brown Sugar
0.075
15
Salt
0.004
0.8
Water
0.500
100
Butter
0.025
5
Banana (mashed)
0.125
25
Total Weight: 1.776
Group Others
Ingredient
KG
Weight (%)
PETTINA NON-TEMPERING DARK CHOCOLATE
0.075
15
Total Weight: 0.075
Method
How to do it:
1. Preheat oven to 200°C.
2. In a spiral mixer, mix together all dry ingredients on low for 30 seconds. Add water and mix on low speed for 2-4 minutes. Add butter and banana and continue mixing on high for 6-10 minutes or until dough is formed.
3. Allow the dough to rest for 45 minutes to an hour.
4. Divide dough.
5. Roll out the dough lightly using your hands and create a rectangular dough shape.
6. Add chopped chocolate pieces on top. Roll the dough and seam.
7. Cut the dough lengthwise and start braiding the dough. Lock both ends to create a round shape.
8. Deposit the dough in a greased round cake pan (8” in diameter).
9. Proof.
10. Bake at 200°C with steam for 20-30 minutes. Reduce temperature to 180°C after 10 minutes.
Ingredients
Group Bread
Ingredient
KG
Weight (%)
BAKELS SOY AND LINSEED BREAD CONCENTRATE
0.500
100
Bread Flour
0.500
100
DOBRIM HIGH SPEED
0.002
0.4
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
2
BAKELS ARTISAN 7% CONCENTRATE
0.035
7
Brown Sugar
0.075
15
Salt
0.004
0.8
Water
0.500
100
Butter
0.025
5
Banana (mashed)
0.125
25
Total Weight: 1.776
Group Others
Ingredient
KG
Weight (%)
PETTINA NON-TEMPERING DARK CHOCOLATE
0.075
15
Total Weight: 0.075
Method
How to do it:
1. Preheat oven to 200°C.
2. In a spiral mixer, mix together all dry ingredients on low for 30 seconds. Add water and mix on low speed for 2-4 minutes. Add butter and banana and continue mixing on high for 6-10 minutes or until dough is formed.
3. Allow the dough to rest for 45 minutes to an hour.
4. Divide dough.
5. Roll out the dough lightly using your hands and create a rectangular dough shape.
6. Add chopped chocolate pieces on top. Roll the dough and seam.
7. Cut the dough lengthwise and start braiding the dough. Lock both ends to create a round shape.
8. Deposit the dough in a greased round cake pan (8” in diameter).
9. Proof.
10. Bake at 200°C with steam for 20-30 minutes. Reduce temperature to 180°C after 10 minutes.
Yield
4 x 450 g
Product Used
Ingredients
Group Bread
Ingredient
KG
Weight (%)
BAKELS SOY AND LINSEED BREAD CONCENTRATE
0.500
100
Bread Flour
0.500
100
DOBRIM HIGH SPEED
0.002
0.4
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
2
BAKELS ARTISAN 7% CONCENTRATE
0.035
7
Brown Sugar
0.075
15
Salt
0.004
0.8
Water
0.500
100
Butter
0.025
5
Banana (mashed)
0.125
25
Total Weight: 1.776
Group Others
Ingredient
KG
Weight (%)
PETTINA NON-TEMPERING DARK CHOCOLATE
0.075
15
Total Weight: 0.075
Method
How to do it:
1. Preheat oven to 200°C.
2. In a spiral mixer, mix together all dry ingredients on low for 30 seconds. Add water and mix on low speed for 2-4 minutes. Add butter and banana and continue mixing on high for 6-10 minutes or until dough is formed.
3. Allow the dough to rest for 45 minutes to an hour.
4. Divide dough.
5. Roll out the dough lightly using your hands and create a rectangular dough shape.
6. Add chopped chocolate pieces on top. Roll the dough and seam.
7. Cut the dough lengthwise and start braiding the dough. Lock both ends to create a round shape.
8. Deposit the dough in a greased round cake pan (8” in diameter).
9. Proof.
10. Bake at 200°C with steam for 20-30 minutes. Reduce temperature to 180°C after 10 minutes.
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