Group : Group 1
Ingredient
KG
%
Flour
10.000
100.00
10.000
100.00
Yeast
0.600
6.00
Dark cocoa powder
0.500
5.00
Cocoa powder
0.500
5.00
Chocolate flavour
0.100
1.00
Water
12.000
120.00
Total Weight: 33.700
Group : Group 2
Ingredient
KG
%
Stem ginger
2.000
20.00
Bake stable chocolate drops
2.000
20.00
Total Weight: 4.000
  1. Add group 1 ingredients into a spiral mixer.
  2. Mix for 2 minutes on slow speed.
  3. Scrape down.
  4. Mix for 6 minutes on fast speed.
  5. Add group 2 ingredients and mix for 1 minute on slow speed.
  6. Scale dough at 500g and leave to rest for 5 minutes.
  7. Mould the dough and prove for 60 minutes.
  8. Bake at 230°C with steam, for 25-30 minutes.

Yield: 75 Loaves

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Occasion

Occasion

Christmas

Finished Product

Finished Product

Multiseed, Occasion Bread