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Orange Bread Tompouce


Flour 100% 10000 g
QS Boterstol (Dutch Stollen) » 20% 2000 g
Butter 10% 1000 g
Fresh Yeast 6% 600 g
Salt 1,5% 150 g
Water approx. 56% 5600 g
raisins 60% 6000 g
Orange Fondant (2400 g / total slice) 190% 19200 g
Filling Tompouce:
Creme Patissier (2800 g / total slice) 224% 22400 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling in
Dough temperature Approx. 25ºC
Scale Dough pieces approx. 1500 gram for one baking sheet (60 x 80 cm). Mould a square model for roll out
Dough rest Approx. 20 minutes
Moulding Roll out the dough pieces into slice at 2 mm thickness. Place the dough slice into the baking sheet (60 x 80 cm). Prick the dough sheet regularly with a pricker
Final proof Approx. 30 minutes
Baking Approx. 8 minutes at 210ºC. with gentle floor
Finishing Place the slices with the smooth side up. Cut the bottom slice in lanes of 10 x 60 cm. Pipe half lanes with creme patissier (approx. 350 g / lane) Glaze the other half lanes on top with orange fondant. Cut the top first and the bottom separately form each other in the right tompouce size. Place the top on the bottom fot one complete tompouce
Extra information
Remarks For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
BRC Halal Kosher RSPO Skal

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