Fruited Rustic

A delicious way to enchance and develop the unique qualities of the Rustic range. Using the recipe as a guide, the inclusion of sultanas, dried apricots, raisins or dates can achieve a tasty and nutritious range of products, which have to be eaten to be believed.

Recipe: Recipe: Fruited Rustic

INGREDIENTS

Stage One

kg

g

%

Rustic Flour

16

000

100

Water

11

200

70

Yeast

-

500

3.125

Sugar

1

000

6.25

Improver

0

160

1

Fat (Shortening)

-

640

4

Rustic Improver

1

600

10

Salt

0

320

2

MIXING /APPROX

Spiral 2 mins. slow, 8 mins. fast.

Hi-Speed 2.5 mins. 3mins.

Artofex 35 mins.

FRUIT

Final Dough Temp. 27°C

Add Fruit at 30% of dough weight, after full mixing time has been completed, raisins, chopped apricots and sultanas are recommended for this unique product.

PROCESSING

Scale as required, give a first mould, rest 10 min. give a final mould, roll in Flaked almonds / nibbed almonds

Prove at 32-35°C 85% Humidity 50 min. approx.

Bake at 200°C - 200°C 400°F - 440°F

Baking Time 25 - 30 mins. approx.