using IREKS SPELT and HONEY

Ingredients:

IREKS SPELT & HONEY 10.0 kg
Yeast 0.35 kg
Water 5.5 kg
Total weight 15.85 kg

MIXTURE:

California Raisins 2.0kg
Chocolate droppings 0.8 kg
Total weight 2.8 kg

Mixing time: 4 + 4 minutes (spiral mixer)
Dough temperature: 25° C
Bulk fermentation time: None
Scaling weight: 2.1 kg/30 pieces
Intermediate proof: 20 minutes
Processing: As desired
Final proof: Approx. 55 minutes
Baking temperature: 230° C, giving slight steam
Baking time: Approx. 20 minutes

chocolate_raisin_roll

Preparation Method:

After the mixing time, blend the raisins and the chocolate drops into the dough for 1 minute on slow speed. Scale into 2.100 kg pieces and allow to rest. After the intermediate proof, scale the dough into 30 pieces and mould as desired. Place on greased trays and allow to prove. After the final proof, bake giving steam.