Cashew Mocha Loaf

Ingredients

Flour	50%	5000 g
Sonnetmix Inverno »	50%	5000 g
Fresh Yeast	8%	800 g
Mocha extract	3%	300 g
Water approx.	48%	4800 g
Filling 1
Raisins	30%	3000 g
Sugar Nibs P4	20%	2000 g
Cashew Nuts	20%	2000 g
Filling 2
Almond Paste (Ready to Use) approx.	%	2650 g

Working method
Finishing	Brush directly after baking with melted butter. After cooling down sprinkle with icing sugar
Scale	Scale the Almond Paste (Ready to Use) into pieces of 100 gram. Mould them round and roll a long shape of it that fits into the dough pieces
Kneading	Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling 1 in
Dough temperature	Approx. 26ºC
Scale	Dough pieces approx. 600 grams and pointed model
Dough proof	Approx. 20 minutes
Moulding	Mould as a short loaf, fold a piece Almond paste in. Place the dough pieces close to each other on the baking sheet so that they bake against each other
Final proof	Approx. 40 minutes
Baking	Approx. 45 minutes at 200ºC