Ingredients

Group Dough
Ingredient
KG
Weight (%)
All Purpose Flour
0.700
70
Bread Flour
0.300
30
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.015
1.5
Salt
0.015
1.5
Sugar
0.200
20
BAKELS LECITEX
0.008
0.8
BAKELS BALEC LACTO ALBUMEN
0.020
2
BAKELS ALKALIZED COCOA POWDER
0.100
10
FINO POTATO FLAKES
0.100
10
APITO CHOCOLATE PASTE
0.080
8
Water
0.550
55
Rotitex
0.080
8
BAKELS DAIRY BLEND
0.020
2
PETTINA NON-TEMPERING DARK CHOCOLATE
0.150
15
Total Weight: 2.338
Group Filling
Ingredient
KG
Weight (%)
All Purpose Flour
0.379
-
BAKELS LES FRUITS 50% POMEGRANATE
0.411
-
Sugar
0.149
-
BAKELS MARGARINE SPECIAL
0.062
-
Total Weight: 1.001
Group Topping
Ingredient
KG
Weight (%)
PETTINA NON-TEMPERING DARK CHOCOLATE
0.180
-
Total Weight: 0.180

Method

How to do it:

1. Combine all ingredients except for water, Apito Chocolate Paste, Rotitex, and Pettina Non Temp Dark Chocolate.
2. Mix on low speed for 30 seconds.
3. Dissolve Apito Chocolate Paste in water. Add this solution to the dough and mix on low speed for 2 minutes.
4. Add Rotitex. Mix on high speed for 5 minutes or until dough is 90% developed.
5. Add chopped Pettina Non Temp Dark Chocolate and mix on low speed until fully incorporated into the dough.
6. Scale to 550g. Round and rest for 10 minutes.
7. Sheet each dough into a rectangular shape.
8. Spread 250g filling on each 550g dough.
9. Roll from the long end and seal.
10. Cut each log into 15 pieces.
11. Arrange the dough in the baking trays.
12. Proof.
13. Bake at 200°C for 10-20 minutes or until done.
14. Once cooled, drizzle with melted Pettina Non Temp Dark Chocolate.

Filling:
1. Mix all ingredients together.

Yield

60 pieces x 36g dough

Ingredients

Group Dough
Ingredient
KG
Weight (%)
All Purpose Flour
0.700
70
Bread Flour
0.300
30
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.015
1.5
Salt
0.015
1.5
Sugar
0.200
20
BAKELS LECITEX
0.008
0.8
BAKELS BALEC LACTO ALBUMEN
0.020
2
BAKELS ALKALIZED COCOA POWDER
0.100
10
FINO POTATO FLAKES
0.100
10
APITO CHOCOLATE PASTE
0.080
8
Water
0.550
55
Rotitex
0.080
8
BAKELS DAIRY BLEND
0.020
2
PETTINA NON-TEMPERING DARK CHOCOLATE
0.150
15
Total Weight: 2.338
Group Filling
Ingredient
KG
Weight (%)
All Purpose Flour
0.379
-
BAKELS LES FRUITS 50% POMEGRANATE
0.411
-
Sugar
0.149
-
BAKELS MARGARINE SPECIAL
0.062
-
Total Weight: 1.001
Group Topping
Ingredient
KG
Weight (%)
PETTINA NON-TEMPERING DARK CHOCOLATE
0.180
-
Total Weight: 0.180

Method

How to do it:

1. Combine all ingredients except for water, Apito Chocolate Paste, Rotitex, and Pettina Non Temp Dark Chocolate.
2. Mix on low speed for 30 seconds.
3. Dissolve Apito Chocolate Paste in water. Add this solution to the dough and mix on low speed for 2 minutes.
4. Add Rotitex. Mix on high speed for 5 minutes or until dough is 90% developed.
5. Add chopped Pettina Non Temp Dark Chocolate and mix on low speed until fully incorporated into the dough.
6. Scale to 550g. Round and rest for 10 minutes.
7. Sheet each dough into a rectangular shape.
8. Spread 250g filling on each 550g dough.
9. Roll from the long end and seal.
10. Cut each log into 15 pieces.
11. Arrange the dough in the baking trays.
12. Proof.
13. Bake at 200°C for 10-20 minutes or until done.
14. Once cooled, drizzle with melted Pettina Non Temp Dark Chocolate.

Filling:
1. Mix all ingredients together.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Sweet

Finished Product

Finished Product

Dessert, Sponge, Sweet Food

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