Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
0.610
100
Sugar
0.031
5
Salt
0.011
1.75
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.006
1
ROTITEX
0.024
4
DOBRIM NOBRO
0.002
0.4
Cinnamon powder
0.009
1.5
FINO DARK CHOCOLATE CHIPS
0.122
20
FINO MEAL BASE
0.061
10
APITO CHOCOLATE PASTE
0.012
2
Water
0.366
55-60
Total Weight: 1.255

Method

How to do it:

1. Dissolve salt, sugar, Apito Chocolate Paste in water. Soak Fino Meal Base in the mixture. Set aside for 5 minutes.
2. Combine bread flour, Bakels Instant Yeast, Dobrim Nobro, ground cinnamon and mix for 30 seconds.
3. Add the water mixture and mix on low speed for 2 minutes using a spiral mixer.
4. Add Rotitex and mix on high speed until dough is 90% developed (approximately 5 minutes).
5. Add Fino Dark Chocolate Chips and mix on low speed until well-combined.
6. Remove from mixer. Scale at 50g and rest for 5 minutes.
7. Round and place 6 x 50g dough into loaf pans. Brush with melted butter and place 6 x 50g dough on top as the second layer.
8. Proof for 2 hours. Brush top with egg wash.
9. Bake at 180°C for 45-55 minutes.
10. Cool in racks and wrap.

Yield

2 x 600g loaves

Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
0.610
100
Sugar
0.031
5
Salt
0.011
1.75
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.006
1
ROTITEX
0.024
4
DOBRIM NOBRO
0.002
0.4
Cinnamon powder
0.009
1.5
FINO DARK CHOCOLATE CHIPS
0.122
20
FINO MEAL BASE
0.061
10
APITO CHOCOLATE PASTE
0.012
2
Water
0.366
55-60
Total Weight: 1.255

Method

How to do it:

1. Dissolve salt, sugar, Apito Chocolate Paste in water. Soak Fino Meal Base in the mixture. Set aside for 5 minutes.
2. Combine bread flour, Bakels Instant Yeast, Dobrim Nobro, ground cinnamon and mix for 30 seconds.
3. Add the water mixture and mix on low speed for 2 minutes using a spiral mixer.
4. Add Rotitex and mix on high speed until dough is 90% developed (approximately 5 minutes).
5. Add Fino Dark Chocolate Chips and mix on low speed until well-combined.
6. Remove from mixer. Scale at 50g and rest for 5 minutes.
7. Round and place 6 x 50g dough into loaf pans. Brush with melted butter and place 6 x 50g dough on top as the second layer.
8. Proof for 2 hours. Brush top with egg wash.
9. Bake at 180°C for 45-55 minutes.
10. Cool in racks and wrap.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Sweet

Finished Product

Finished Product

Sweet Food