Hot Cross Buns with bun controller bars
All ingredients
| Bakers flour | 32.000kg | 100% |
| Water | 17.900kg | 56% |
| Yeast | 2.200kg | 7% |
| Concemtrate | 2bars | 20% |
| Currants | 9.600kg | 30% |
| Sultanas | 1.900kg | 6% |
| Peel | 0.900kg | 3% |
| Liquid Bun Spice | 0.130kg | 0.4% |
Recipe
Dough temperature 26-27°C/79-81°F
Mixing:
- Spiral - 2 minutes slow and 6-8 minutes fast.
- High Speed - 2.5 - 3 minute slow.
- Conventional 20-25 minutes
Process:
Either through roll plant or into heads and through BDM.
Prove 32-35°C/90-95°F 80-85% humidity for approx 45-70 minutes.
Cross
Baking:
Oven temperature: 210 - 240°C/410-460°F.
Baking time 8 - 15 minutes, depending on size and variety.
on exit from oven, glaze using Harmony Glaze