Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
Salt
0.015
1.5
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.015
1.5
Sugar
0.120
12
DOBRIM NOBRO
0.004
0.4
FINO MEAL BASE
0.100
10
Water
0.550
55
BAKELS SHORTENING
0.040
4
Total Weight: 1.844
Group Filling 1
Ingredient
KG
Weight (%)
All Purpose Flour
0.162
-
BAKELS LES FRUITS 50% CRANBERRY
0.232
-
Sugar
0.064
-
Red food color
0.003
-
Total Weight: 0.461
Group Filling 2
Ingredient
KG
Weight (%)
PETTINA NON-TEMPERING WHITE CHOCOLATE (chopped)
0.120
-
Total Weight: 0.120

Method

How to do it:

Dough:
1. Combine bread flour, sugar, salt, Dobrim Nobro, Bakels Instant Yeast, and Fino Meal Base in a spiral mixer. Mix on low speed for 30 seconds.
2. Add water. Mix on low speed for 2 minutes.
3. Add Bakels Shortening. Mix on high speed for 7 minutes or until dough is developed.
4. Scale to 400g. Round and rest for 10 minutes.
5. Flatten dough. Spread 115g Filling 1 on each flattened dough then place 30g Filling 2.
6. Mold into loaf shape.
7. Place in greased loaf pans. Cut the dough at an angle to create a design.
8. Proof.
9. Bake at 180°C for 30 minutes.

Yield

4 x 400g

Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
Salt
0.015
1.5
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.015
1.5
Sugar
0.120
12
DOBRIM NOBRO
0.004
0.4
FINO MEAL BASE
0.100
10
Water
0.550
55
BAKELS SHORTENING
0.040
4
Total Weight: 1.844
Group Filling 1
Ingredient
KG
Weight (%)
All Purpose Flour
0.162
-
BAKELS LES FRUITS 50% CRANBERRY
0.232
-
Sugar
0.064
-
Red food color
0.003
-
Total Weight: 0.461
Group Filling 2
Ingredient
KG
Weight (%)
PETTINA NON-TEMPERING WHITE CHOCOLATE (chopped)
0.120
-
Total Weight: 0.120

Method

How to do it:

Dough:
1. Combine bread flour, sugar, salt, Dobrim Nobro, Bakels Instant Yeast, and Fino Meal Base in a spiral mixer. Mix on low speed for 30 seconds.
2. Add water. Mix on low speed for 2 minutes.
3. Add Bakels Shortening. Mix on high speed for 7 minutes or until dough is developed.
4. Scale to 400g. Round and rest for 10 minutes.
5. Flatten dough. Spread 115g Filling 1 on each flattened dough then place 30g Filling 2.
6. Mold into loaf shape.
7. Place in greased loaf pans. Cut the dough at an angle to create a design.
8. Proof.
9. Bake at 180°C for 30 minutes.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Batter, Cakes

Finished Product

Finished Product

Cake, Fruit Loaf