Wheat and Raisin Log
08-061
Group Dough
Ingredient
KG
%
Bread Flour
1.000
100.00
FINO MEAL BASE
0.120
12.00
Brown Sugar
0.140
14.00
Salt
0.015
1.50
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
1.00
Molasses
0.020
2.00
Milk Powder
0.030
3.00
Raisins (chopped)
0.050
5.00
BAKELS LECITEX
0.008
0.80
BAKELS SHORTENING
0.040
4.00
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.040
4.00
Water
0.550
55.00
Total Weight: 2.023
Group Filling
Ingredient
KG
%
Brown Sugar
0.400
100.00
Cinnamon
0.008
2.00
Raisins (hydrated)
0.400
100.00
Nuts
-
-
Total Weight: 0.808
Group Syrup
Ingredient
KG
%
Brown Sugar
-
100.00
Water
-
10.00
Cinnamon powder
-
1.00
Total Weight: 0.000
How to do it:
1. Place dry ingredients except raisins in mixing bowl and mix on low speed for 30 seconds.
2. Add molasses and water and mix on low speed for 22 minutes.
3. Add Bakels Shortening and Butta Butteroil Substitute and mix until 90% developed.
4. Add raisins and mix dough to full development.
5. Rest dough for 30 minutes
6. Divide into 350-g pieces, round and rest for 15 minutes.
7. Sheet and place filling. Mold into baguette shape and place in greased fluted trays.
8. Proof.
9. Brush with syrup. Bake at 180°C until done.
Yield: 5 x 350g
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