Chocolate & Ginger Multiseed
Chocolate & Ginger Multiseed — a Bakels recipe in 2 components, makes 75 loaves. Uses Bakels Multiseed Bread Concentrate 16 kg.
- mixing time (group 1, slow speed)
- 2 min
- mixing time (group 1, fast speed)
- 6 min
- mixing time (group 2 added, slow speed)
- 1 min
- scaling weight
- 500 g
- resting time
- 5 min
- proofing time
- 60 min
- baking temperature
- 230 °C
- baking time
- 25-30 min
Ingredients
Group 1
| Ingredient | Quantity | Baker's % |
|---|---|---|
| Flour | 10 kg | 100% |
| Bakels Multiseed Bread Concentrate 16 kgCountry Oven® Multiseed Bread Concentrate | 10 kg | 100% |
| Yeast | 0.1 kg | 1% |
| Dark cocoa powder | 0.5 kg | 5% |
| Cocoa powder | 0.5 kg | 5% |
| Chocolate flavour | 0.1 kg | 1% |
| Water | 12 kg | 120% |
Group 2
| Ingredient | Quantity | Baker's % |
|---|---|---|
| Stem ginger | 2 kg | 20% |
| Bake stable chocolate drops | 2 kg | 20% |
Method
- Group 1
Add the group 1 ingredients into a spiral mixer.
Mix for 2 minutes on slow speed.
Scrape down.
Mix for 6 minutes on fast speed.
- Group 2
Add the group 2 ingredients and mix for 1 minute on slow speed.
Scale the dough at 500 g 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.
Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.