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Ingredients
150g
IREKS Voltex
10kg
Carr's Bakers Flour
1.5kg
Sugar Tate & Lyle Gran (Cane)
1.5kg
Delta Cake Margarine
1kg
Whole Egg
100g
Salt
600g
AB Mauri Pinnacle Baker's Yeast
4l
Milk
100g
Mixed Spice
1.5kg
STANDARD Orange River Sultanas
1.5kg
Currants
750g
Candied Orange Peel / Candied Lemon Peel
Method
Mixing time: 4 minutes, slow
Dough temperature: approx. 27° C
Bulk fermentation time: none
Scaling weight: 1.800 kg/30 pieces
Intermediate proof: 20 minutes
Processing: round
Final proof: approx. 70 minutes
Batter for crosses:
Hutchison Carr's Bakers Flour 1.000 kgs
Andrew Shortening AV NH RSPO MB 0.300 kgs
Water 0.750 ls
Baking temperature: approx. 200° C
Baking time: approx. 15 minutes
After the intermediate proof, divide into 30 pieces, mould round, place the dough pieces slightly apart on greased trays and allow to prove. Wash with egg at ¾ proof, add the cross and bake.
