Group : Group 1
Ingredient
KG
%
Flour
10.000
100.00
10.000
100.00
Yeast
0.100
1.00
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: 33.200
Group : Group 2
Ingredient
KG
%
Stem ginger
2.000
20.00
Bake stable chocolate drops
2.000
20.00
Total Weight: 4.000
- Add group 1 ingredients into a spiral mixer.
- Mix for 2 minutes on slow speed.
- Scrape down.
- Mix for 6 minutes on fast speed.
- Add group 2 ingredients and mix for 1 minute on slow speed.
- Scale dough at 500g and leave to rest for 5 minutes.
- Mould the dough and prove for 60 minutes.
- Bake at 230°C with steam, for 25-30 minutes.
Yield: 75 Loaves
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