Bakels
Baking ingredients since 1904

SULTANA LOAF

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Bread & Rolls - Specialty - Fruit Breads
Recipe No:  R101e
USING BAKELS BUN CONCENTRATE
Group  Ingredient KG
1 Flour 4.000    100%
BAKELS BUN CONCENTRATE 0.600    15%
BAKELS INSTANT ACTIVE YEAST 0.075    1.9%
Optional: MASTERFAT 0.120    3%
Water (variable) 2.300    58%
 
2 Sultanas 1.000    25%

  Total Weight 8.095
Method:  1. No time dough.
2. Place Group 1 in machine bowl and develop thoroughly.
3. Add Group 2 and mix through (gently to avoid fruit damage).
4. Dough temperature 30-31C.
5. Allow dough to recover 5 minutes.
6. Scale and mould as desired.
7. Proof and bake at 200C.
Notes:  If using Compressed Yeast, use 225 g in above recipe.
  Using bakers percentages - Percentages on white flour weight
  If desired, use a combination of Sultanas, Currants and Raisins
Yield:  11.5 loaves scaled at 700 g