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PREMIUM HOT CROSS BUNS
Recipe Product Code Kgs
Group 1 Perfection Bakers Flour 26732 10.000
Salt – Superfine Iodised 100224 0.120
AP Bakedoh Instant
or AP HP Superbake Improver
103917
or 103950
0.100
Castor Sugar 26556 1.200
AP Qualbake 105299 0.800
Pinnacle Yeast (Compressed) 105647 0.600
Water (Variable) H2O 5.400
Group 2
Melange a La Greque 105658 0.250
Group 3
AP Mixed Fruit No Peel 12.5Kg 105684 3.800
Total 22.270
Scale at: 80g units – Yield 290 units
Method
1. Place all “Group 1” into the mixing bowl.
2. Mix on 1st speed for 2 minutes.
3. Mix for a further 8 minutes on 2nd speed, or until fully developed
4. Add “Group 2” mix for a further 1 – 2 minutes on 2nd speed until evenly
dispersed or until full development is achieved.
5. Finished dough temp 27°C - 28°C
6. Add “Group 3” on 1st speed and mix until fruit has been evenly dispersed.
7. Rest for 10 minutes on the bench covered with a plastic sheet.
8. Scale up heads at 2.4 kg and rest for 10 – 15 minutes (Covered).
9. Cut out heads on Bun divider rounder and tray up as required. Suggested tray up
for an 80g bun is 6 x 9.
10. Prove for 40 - 50 minutes (approx.) 75% R.H @ 38°C.
11. Once proved cross each bun with AP Easter Bun Cross Mix (105326).
12. Bake at 200°C for approximately 20 - 25 minutes. (No Steam)
13. Brush/wash buns with 105406 AP Bun Glaze Natural.
14. Allow buns to cool before packing.
Disclaimer: These instructions may vary depending on the manufacturer’s premises and the equipment used.
Allied Pinnacle Pty Ltd | 1300 650 855 | australia.customercare@alliedpinnacle.com | www.alliedpinnacle.com
Allied Pinnacle Pty Ltd | 1300 650 855 | australia.customercare@alliedpinnacle.com | www.alliedpinnacle.com
105317 – CHOUX PASTE MIX **Recipe for Crossing Hot Cross Buns for Easter**
Recipe Product
Code
Kg/Litres
AP Choux Paste Mix 105317 1.000 Kg
Water (variable) N/A 2.000 – 2.200 Litres
Please Note:
o +/- Water level to obtain desired batter viscosity
Method:
1. Place Water and 107317 AP Choux Paste Mix in bowl and mix on slow speed for 1
minutes. Scrape down.
2. Mix on high speed (3rd on a 3 speed Hobart) for 6 - 8 minutes. Scrape down.
3. The Choux Paste is now ready for use for crossing the Hot Cross Buns.
Please Note:
# Mix is best used immediately after mixing as it will continue to firm up as it sits in your
bakery.
## Method of mixing is carried out on a Hobart Planetary 3 speed mixer. ### Disclaimer: These instructions may vary depending on the manufacture’s premises and the equipment used.
Allied Pinnacle Pty Ltd | 1300 650 855 | australia.customercare@alliedpinnacle.com | www.alliedpinnacle.com
36261 – AP EASTER CROSSING MIX **Recipe for Crossing Hot Cross Buns for Easter**
Recipe Product
Code
Kg/Litres
AP EASTER CROSSING MIX 36261 1.000 Kg
Water (variable) N/A 850 mls
Please Note:
o +/- Water level to obtain desired batter viscosity
o Optimum Batter Temperatures: 20 – 25°C
Method:
1. Place Water and 36261 AP Easter Crossing Mix in bowl and mix on slow speed for 1
minutes. Scrape down.
2. Mix on high speed (3rd on a 3 speed Hobart) for 5 minutes. (or until smooth).
3. Cover bowl with a damp cloth to prevent a skin forming.
4. The mix is now ready for use for crossing the Hot Cross Buns.
5. Prepare a piping bag using a #5 nozzle (approx.).
6. Pipe a cross over proofed buns before baking.
Please Note:
# Method of mixing is carried out on a Hobart Planetary 3 speed mixer. ### Disclaimer: These instructions may vary depending on the manufacture’s premises and the equipment used.
Allied Pinnacle Pty Ltd | 1300 650 855 | australia.customercare@alliedpinnacle.com | www.alliedpinnacle.com
36261 – AP BUN MIX
Recipe Product
Code
Kg/Litres
Group 1 AP BUN MIX 36231 12.500 KG
AP Instant Dry Yeast** 105650 0.220 Kg
Water (variable) N/A 6.000 Lts
Group 2
Melange a La Greque 105658 0.250 KG
Group 3
AP Mixed Fruit – (35% on
dough weight)
105684 6.500 KG
Method
1. Place all “Group 1” into the mixing bowl.
2. Mix on 1st speed for 2 minutes.
3. Mix for a further 8 minutes on 2nd speed, or until fully developed.
4. Add “Group 2” mix for a further 1 – 2 minutes on 2nd speed until evenly dispersed or
until full development is achieved.
5. Finished dough temp 28°C - 30°C
6. Add “Group 3” on 1st speed and mix until fruit has been evenly dispersed.
7. Rest for 10 minutes on the bench covered with a plastic sheet.
8. Scale up heads at 2.4 kg and rest for 10 – 15 minutes (Covered).
9. Cut out heads on Bun divider rounder and tray up as required. Suggested tray up for
an 80g bun is 6 x 9.
10. Prove for 40 - 50 minutes (approx.) 75% R.H @ 38°C.
11. Once proved cross each bun with AP Easter Bun Cross Mix (105326).
12. Bake at 180 - 200°C for approximately 20 - 25 minutes. (No Steam)
13. Brush/wash buns with 105406 AP Bun Glaze Natural.
14. Allow buns to cool before packing. ### Disclaimer: These instructions may vary depending on the manufacture’s premises and the equipment used.
Allied Pinnacle Pty Ltd | 1300 650 855 | australia.customercare@alliedpinnacle.com | www.alliedpinnacle.com
Allied Pinnacle Pty Ltd | 1300 650 855 | australia.customercare@alliedpinnacle.com | www.alliedpinnacle.com
PINNACLE DOH-SWEET – EASTER BUN RECIPE
Recipe Kg Kg
Group 1
26732 – AM PERFECTION Flour (Bakers) - 100% 10.000 25.000
105382 – Pinnacle Doh Sweet (Vegetable) 15Kg Ctn - 20% 2.000 5.000
105647 – YEAST COMPRESSED 12X1KG - 6 % or
49635 – YEAST INSTANT DRY PINN 20X500G - 2.5%
0.600 Or
0.250
1.500 Or
0.625
26556 – Castor Sugar - 2% (Optional) 0.200 0.500
Water – varies to suit different flours 5.500 13.750
Group 2
105661 – Mixed Spice 0.100 0.250
105658 – Melange a la Greque 0.125 0.315
Group 3
106019 – Pinnacle Sultanas Or
105684 – Pinnacle Mixed Fruit
5.000 12.500
Method 1. Place all the dry ingredients (Group 1) in the bowl first and then the water. Mix for a further
8 minutes on 2nd speed, or until fully developed.
2. Add “Group 2” mix for a further 1-2 minutes on until evenly dispersed or until full
development is achieved.
3. Add “Group 3” on slow speed and mix until evenly dispersed through the dough.
4. Finished dough temperature at 28- 30°C.
5. Rest for 10 minutes on the bench covered with a plastic sheet.
6. Scale up heads at 2.4 kg and rest for 10 – 15 minutes (Covered).
7. Cut out heads on Bun divider rounder and tray up as required. Suggested tray up for an 80g
bun is 6 x 9.
8. Prove for 40 - 50 minutes (approx.) 75% R.H @ 38°C.
9. Once proved cross each bun with AP Easter Bun Cross Mix (105326).
10. Bake at 180 - 200°C for approximately 20 - 25 minutes. (No Steam)
11. Brush/wash buns with 105406 AP Bun Glaze Natural.
12. Allow buns to cool before packing.
### Disclaimer: These instructions may vary depending on the manufacture’s premises and the equipment used.
Allied Pinnacle Pty Ltd | 1300 650 855 | australia.customercare@alliedpinnacle.com | www.alliedpinnacle.com
PREMIUM CHOC HOT CROSS BUNS
Recipe Product Code Kgs
Group 1
Perfection Bakers Flour 26732 10.000
Salt – Superfine Iodised 100224 0.120
AP Bakedoh Instant
or AP HP Superbake Improver
103917
or 103950
0.100
Castor Sugar 26556 1.200
AP Qualbake 105299 0.800
Pinnacle Yeast (Compressed) 105647 0.600
Water (Variable) H2O 6.000
Group 2
Melange a La Greque 105658 0.175
Cocoa Powder 105997 0.500
Group 3
Cadbury Delight Drops 106157 3.800
Total 23.295
Scale at: 80g units – Yield 291 units
Method
1. Place all “Group 1” into the mixing bowl.
2. Mix on 1st speed for 2 minutes.
3. Mix for a further 8 minutes on 2nd speed, or until fully developed
4. Add “Group 2” mix for a further 1 – 2 minutes on 2nd speed until evenly
dispersed or until full development is achieved.
5. Finished dough temp 27°C - 28°C
6. Add “Group 3” on 1st speed and mix until pieces have been evenly dispersed.
7. Rest for 10 minutes on the bench covered with a plastic sheet.
8. Scale up heads at 2.4 kg and rest for 10 – 15 minutes (Covered).
9. Cut out heads on Bun divider rounder and tray up as required. Suggested tray up
for an 80g bun is 6 x 9.
10. Prove for 40 - 50 minutes (approx.) 75% R.H @ 38°C.
11. Once proved cross each bun with AP Easter Bun Cross Mix (105326).
12. Bake at 190-200°C for approximately 20 - 25 minutes. (No Steam)
13. Brush/wash buns with 105406 AP Bun Glaze Natural.
14. Allow buns to cool before packing.
Disclaimer: These instructions may vary depending on the manufacturer’s premises and the equipment used.
Allied Pinnacle Pty Ltd | 1300 650 855 | australia.customercare@alliedpinnacle.com | www.alliedpinnacle.com
PREMIUM STRAWBERRY & WHITE
CHOCOLATE HOT CROSS BUNS
Recipe Product Code Kgs
Group 1
Perfection Bakers Flour 26732 10.000
Salt – Superfine Iodised 100224 0.120
AP Bakedoh Instant
or AP HP Superbake Improver
103917
or 103950
0.100
Castor Sugar 26556 1.200
AP Qualbake 105299 0.800
Pinnacle Yeast (Compressed) 105647 0.600
AP Strawberry Kularome (Usage rate: 3% on Dough weight)
105500 0.662
Water (Variable) H2O 5.400
Group 2
AP White Chocolate Bits 105857 4.350
Total 23.232
Scale at: 80g units – Yield 290 units
Method
1. Place all “Group 1” into the mixing bowl.
2. Mix on 1st speed for 2 minutes.
3. Mix for a further 8 minutes on 2nd speed, or until fully developed
4. Add “Group 2” on 1st speed and mix until the pieces have been evenly dispersed.
5. Finished dough temp 27°C - 28°C
6. Rest for 10 minutes on the bench covered with a plastic sheet.
7. Scale up heads at 2.4 kg and rest for 10 – 15 minutes (Covered).
8. Cut out heads on Bun divider rounder and tray up as required. Suggested tray up
for an 80g bun is 6 x 9.
9. Prove for 40 - 50 minutes (approx.) 75% R.H @ 38°C.
10. Once proved cross each bun with AP Easter Bun Cross Mix (105326).
11. Bake at 190-200°C for approximately 20 - 25 minutes. (No Steam)
12. Brush/wash buns with 105406 AP Bun Glaze Natural.
13. Allow buns to cool before packing.
Disclaimer: These instructions may vary depending on the manufacturer’s premises and the equipment used.
Allied Pinnacle Pty Ltd | 1300 650 855 | australia.customercare@alliedpinnacle.com | www.alliedpinnacle.com
PREMIUM MOCHA HOT CROSS BUNS
Recipe Product Code Kgs
Group 1
Perfection Bakers Flour 26732 10.000
Salt – Superfine Iodised 100224 0.120
AP Bakedoh Instant
or AP HP Superbake Improver
103917
or 103950
0.100
Castor Sugar 26556 1.200
AP Qualbake 105299 0.800
Pinnacle Yeast (Compressed) 105647 0.600
AP Coffee Kularome (Usage rate: 3% on Dough weight)
106400 0.662
Water (Variable) H2O 5.400
Group 2
Cadbury Delight Drops 106157 4.350
Total 23.232
Scale at: 80g units – Yield 290 units
Method
1. Place all “Group 1” into the mixing bowl.
2. Mix on 1st speed for 2 minutes.
3. Mix for a further 8 minutes on 2nd speed, or until fully developed
4. Add “Group 2” on 1st speed and mix until pieces have been evenly dispersed.
5. Finished dough temp 27°C - 28°C
6. Rest for 10 minutes on the bench covered with a plastic sheet.
7. Scale up heads at 2.4 kg and rest for 10 – 15 minutes (Covered).
8. Cut out heads on Bun divider rounder and tray up as required. Suggested tray up
for an 80g bun is 6 x 9.
9. Prove for 40 - 50 minutes (approx.) 75% R.H @ 38°C.
10. Once proved cross each bun with AP Easter Bun Cross Mix (105326).
11. Bake at 190-200°C for approximately 20 - 25 minutes. (No Steam)
12. Brush/wash buns with 105406 AP Bun Glaze Natural.
13. Allow buns to cool before packing.
Disclaimer: These instructions may vary depending on the manufacturer’s premises and the equipment used.
Allied Pinnacle Pty Ltd | 1300 650 855 | australia.customercare@alliedpinnacle.com | www.alliedpinnacle.com
Allied Pinnacle Pty Ltd | 1300 650 855 | australia.customercare@alliedpinnacle.com | www.alliedpinnacle.com
EASTER ICED DONUT
Ingredients
Method
1. Bake at 220°C for 2-3 minutes.
Do not thaw prior to baking.
2. Allow donut to cool. Heat Choc fondant to 54°C
and dip donut in Extra Soft White Fondant.
3. Pipe a cross onto iced donut with white fondant.
4. Allow fondant to set. They are now ready for
sale.
LARGE CROISSANTS
Ingredients
Method
1. Place on a tray and thaw ambient for 30 minutes.
2. Proof for 60-90 minutes (Proof at 32°C–80%RH).
3. Bake at 190°C-200°C for 24-26 minutes.
4. Steam on for both products.
Suggested Ambient Shelf Life All Products:
• 1 day loose sell
• 2 days packaged
Disclaimer: These instructions may vary depending on the manufacturer’s premises and the equipment used.
• 106496 Ring Donut Blanks 32x45g
• 103619 Apple & Rasp Filled
BERLINER YR Donut (MB) 24
Units/ CT
24x60g
• 105517 Chocolate X-Soft AP
Fondant
15Kg
• 105409 Extra Soft White
Fondant
15kg
• 106232 Nutella 3Kg
• 106601 Large Croissants 100x85g
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