Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.015
1.5
BAKELS LECITEX
0.010
1
FINO RYE BASE
0.200
20
FINO GRAIN BASE
0.100
10
APITO CHOCOLATE PASTE
0.050
5
Brown Sugar
0.100
10
Salt
0.015
1.5
Water
0.600
60
Vital wheat gluten
0.010
1
FINO MALT BASE
0.020
2
BAKELS SHORTENING
0.030
3
Total Weight: 2.150

Method

How to do it:

1. Combine bread flour, Bakels Instant Yeast, Lecitex Bread Improver, TruMalt Medium, Fino Grain Base and Fino Rye Base.
2. Dissolve brown sugar, salt and Apito Chocolate Paste in water and combine with flour mixture.
3. Mix for 2 minutes at low speed then add Bakels Shortening. Mix for another 6 minutes at high speed or until fully developed.
4. Divide into 150g pieces, round, cover and rest for 10 minutes.
5. Mold into desired shapes.
6. Proof for 1.5 hours.
7. Bake at 180°C for 20 minutes with steam.

Yield

14 x 150g dough

Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.015
1.5
BAKELS LECITEX
0.010
1
FINO RYE BASE
0.200
20
FINO GRAIN BASE
0.100
10
APITO CHOCOLATE PASTE
0.050
5
Brown Sugar
0.100
10
Salt
0.015
1.5
Water
0.600
60
Vital wheat gluten
0.010
1
FINO MALT BASE
0.020
2
BAKELS SHORTENING
0.030
3
Total Weight: 2.150

Method

How to do it:

1. Combine bread flour, Bakels Instant Yeast, Lecitex Bread Improver, TruMalt Medium, Fino Grain Base and Fino Rye Base.
2. Dissolve brown sugar, salt and Apito Chocolate Paste in water and combine with flour mixture.
3. Mix for 2 minutes at low speed then add Bakels Shortening. Mix for another 6 minutes at high speed or until fully developed.
4. Divide into 150g pieces, round, cover and rest for 10 minutes.
5. Mold into desired shapes.
6. Proof for 1.5 hours.
7. Bake at 180°C for 20 minutes with steam.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Semi-sweet

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