Currant Bun

Ingredients

Flour (high protein)	100%	10000 g
Salt	2%	200 g
Fresh Yeast	8%	800 g
Sonplus Vruchten Extra (fruited bread extra) »	15%	1500 g
Crème Sonnomel »	5%	500 g
Water approx.	60%	6000 g
Filling
Raisins	70%	7000 g
Currants	20%	2000 g
fruitmix	10%	1000 g

Working method
Kneading	Mix all ingredients into a well developed dough. After that, directly add the filling
Dough temperature	Approx. 27ºC
Scale	Approx. 2000 grams for 30 pieces and round up
Intermediair proof	Approx. 10 - 20 minutes
Dividing	Divide and round up
Final proof	Approx. 80 minutes
Baking	Approx. 8 - 9 minutes at 260ºC, no steam