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Milk Butter Mix - Yeast Cake with Dried Fruit

Name: Milk Butter Mix - Yeast Cake with Dried Fruit
Ingredients: 10 kg Zeelandia Milk & Butter Bread Mix 25 kg; 100 kg Wheat flour type 550; 16 kg Margarine (80% fat); 10 kg Sugar; 8 kg Eggs; 8 kg Yeast; 1.5 kg Salt; 41 kg Water; 15 kg Dried apricots; 15 kg Dried plums; 10 kg Raisins; 10 kg Dried cranberries; 10 kg Mont Blanc Decorative Dusting Sugar RSPO 12.5 kg

Milk Butter Mix - Yeast Cake with Dried Fruit — a Zeelandia recipe. Uses Zeelandia Milk & Butter Bread Mix 25 kg and Mont Blanc Decorative Dusting Sugar RSPO 12.5 kg.

Milk Butter Mix - Yeast Cake with Dried Fruit — Zeelandia recipe photo

mixing time (low speed): 8 min
mixing time (high speed): 5 min
dough temperature: 28-30 °C
initial proofing time: 15 min
proofing time (in pieces): 10 min
final proofing time: 40 min
baking temperature: 180 °C
baking time: 25 min

Ingredients

Ingredient	Quantity
Zeelandia Milk & Butter Bread Mix 25 kgMleczno Maślany Mix 25 kg	10 kg
Wheat flour type 550	100 kg
Margarine (80% fat)	16 kg
Sugar	10 kg
Eggs	8 kg
Yeast	8 kg
Salt	1.5 kg
Water	41 kg
Dried apricots	15 kg
Dried plums	15 kg
Raisins	10 kg
Dried cranberries	10 kg
Mont Blanc Decorative Dusting Sugar RSPO 12.5 kgMont Blanc RSPO SG 12.5 kg	10 kg

Method

Mix all ingredients for 8 minutes on low speed, then 5 minutes on high speed. Add the dried fruit towards the end of the mixing time.
Dough temperature: 28-30°C.
Initial proofing (bulk): 15 minutes.
Divide the dough into pieces of 0.42 kg and round them.
Proof the pieces for 10 minutes.
Roll the pieces out into a circle about 1.5 cm thick and 20 cm in diameter.
Final proofing: 40 minutes.
Score the pieces in a criss-cross pattern before baking.
Bake at 180°C without steam for 25 minutes.
After cooling, sprinkle with Mont Blanc.

Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.