Chocolate Lunchbox Rolls

Ingredients

Unit
Bakers flour 16.000 kg
Water 7.040 kg
Egg 1.600 kg
Butter 0.640 kg
Sugar 0.640 kg
Yeast 0.640 kg
S500 | Bakery 0.320 kg
Salt 0.256 kg
Belcolade Milk Chunks | Chocolate 1.600 kg
Dried apricots 1.600 kg
total 30.336

Method

  • Dough temperature 25°C +/- 2°C.
  • Spiral mixer 2 mins slow and 6 – 8 mins fast.
  • Conventional mixer 10 – 15 mins.
  • High speed mixer 2½ – 3 mins.
  • Add fruit & Belcolade Milk Chunks at final stages of mixing.
  • Process through BDM or roll plant.
  • Prove at 30 – 35°C, 80 – 85% humidity.
  • Prove time approx. 55 – 65 mins.
  • Bake at 190 – 200°C.
  • Baking time approx. 10 mins depending on size.
  • Glaze with Harmony Glaze or Sunset glaze CN20.