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 0.320 kg
Salt 0.256 kg
Belcolade Milk Chunks 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.