Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
Multiseed Bread Concentrate
0.500
50
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.015
1.5
Sugar
0.100
10
Water
0.500
50
BAKELS MARGARINE SPECIAL
0.050
5
APITO ORANGE PASTE
0.020
2
Orange (sliced)
0.250
25
Total Weight: 2.435
Group Filling
Ingredient
KG
Weight (%)
Orange (sliced)
0.300
-
Sugar
0.080
-
Water
0.200
-
Cornstarch
0.100
-
Total Weight: 0.680

Method

How to do it:

Dough
1. Place all dry ingredients in a spiral mixer and mix for 30 seconds
2. Add water and Apito Orange Paste. Mix on slow speed for 2 minutes.
3. Add Bakels Margarine Special and mix on high speed.
4. Add sliced orange when dough is almost developed. Continue mixing until dough is fully developed.
5. Scale at 50 g and round. Rest for 10 minutes.
6. Flatten dough and add approximately 10 g filling. Round again.
7. Mold into pear-like shape.
8. Brush with eggwash and roll into sifted Multiseed Bread Concentrate.
9. In a flat sheet, arrange 3 doughs beside each other.
10. Arrange 2 more doughs on the opposite side with pointed ends facing and interlocking with the 3 doughs.
11. Proof until ready.
12. Bake at 180° C for 20-25 minutes.

Yield

9 sets (Each set is made up of 5 x 50g dough with 10g filling apiece)

Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
Multiseed Bread Concentrate
0.500
50
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.015
1.5
Sugar
0.100
10
Water
0.500
50
BAKELS MARGARINE SPECIAL
0.050
5
APITO ORANGE PASTE
0.020
2
Orange (sliced)
0.250
25
Total Weight: 2.435
Group Filling
Ingredient
KG
Weight (%)
Orange (sliced)
0.300
-
Sugar
0.080
-
Water
0.200
-
Cornstarch
0.100
-
Total Weight: 0.680

Method

How to do it:

Dough
1. Place all dry ingredients in a spiral mixer and mix for 30 seconds
2. Add water and Apito Orange Paste. Mix on slow speed for 2 minutes.
3. Add Bakels Margarine Special and mix on high speed.
4. Add sliced orange when dough is almost developed. Continue mixing until dough is fully developed.
5. Scale at 50 g and round. Rest for 10 minutes.
6. Flatten dough and add approximately 10 g filling. Round again.
7. Mold into pear-like shape.
8. Brush with eggwash and roll into sifted Multiseed Bread Concentrate.
9. In a flat sheet, arrange 3 doughs beside each other.
10. Arrange 2 more doughs on the opposite side with pointed ends facing and interlocking with the 3 doughs.
11. Proof until ready.
12. Bake at 180° C for 20-25 minutes.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Sweet

Finished Product

Finished Product

Sweet Food

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