PREMIUM HOT CROSS BUNS Recipe Product Code Kgs · 2019-01-30 · PREMIUM HOT CROSS BUNS Recipe Product Code Kgs Group 1 Perfection Bakers Flour 26732 10.000 Salt – Superfine Iodised

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 | [email protected] | 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.


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.


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



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.


6. Add “Group 3” on 1st speed and mix until fruit has been evenly dispersed.



9. Cut out heads on Bun divider rounder and tray up as required. Suggested tray up for

an 80g bun is 6 x 9.



12. Bake at 180 - 200°C for approximately 20 - 25 minutes. (No Steam)


14. Allow buns to cool before packing. ### Disclaimer: These instructions may vary depending on the manufacture’s premises and the equipment used.



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.



7. Cut out heads on Bun divider rounder and tray up as required. Suggested tray up for an 80g

bun is 6 x 9.



10. Bake at 180 - 200°C for approximately 20 - 25 minutes. (No Steam)



### Disclaimer: These instructions may vary depending on the manufacture’s premises and the equipment used.


PREMIUM CHOC HOT CROSS BUNS


Group 1

Perfection Bakers Flour 26732 10.000


AP Bakedoh Instant


103917

or 103950

0.100





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


Method




4. Add “Group 2” mix for a further 1 – 2 minutes on 2nd speed until evenly

dispersed or until full development is achieved.


6. Add “Group 3” on 1st speed and mix until pieces have been evenly dispersed.







12. Bake at 190-200°C for approximately 20 - 25 minutes. (No Steam)





PREMIUM STRAWBERRY & WHITE

CHOCOLATE HOT CROSS BUNS


Group 1



AP Bakedoh Instant


103917

or 103950

0.100




AP Strawberry Kularome (Usage rate: 3% on Dough weight)

105500 0.662


Group 2

AP White Chocolate Bits 105857 4.350

Total 23.232


Method




4. Add “Group 2” on 1st speed and mix until the pieces have been evenly dispersed.













PREMIUM MOCHA HOT CROSS BUNS


Group 1



AP Bakedoh Instant


103917

or 103950

0.100




AP Coffee Kularome (Usage rate: 3% on Dough weight)

106400 0.662


Group 2

Cadbury Delight Drops 106157 4.350

Total 23.232


Method




4. Add “Group 2” on 1st speed and mix until pieces have been evenly dispersed.














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


• 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

Documents

PREMIUM HOT CROSS BUNS Recipe Product Code Kgs · 2019-01-30 · PREMIUM HOT CROSS BUNS Recipe Product Code Kgs Group 1 Perfection Bakers Flour 26732 10.000 Salt – Superfine Iodised