Spring Twig

Ingredients

Flour	25%	2500 g
CreationS Sunflower »	25%	2500 g
Sonnetmix Inverno »	50%	5000 g
Fresh Yeast	8%	800 g
Sonplus Grof Volkoren (Wholemeal) »	2%	200 g
QS Luxe Superieur (Soft Luxury Bread) »	10%	1000 g
Water approx.	52%	5200 g
Filling
Hazelnut pieces (burnished)	30%	3000 g
Raisins	20%	2000 g
Dried Apricots pieces	10%	1000 g
Decoration
Icing Sugar	%	g
Almond Flakes	%	g

Working method
Decorating	Decorate the product with icing sugar
Kneading	Mix all ingredients into a well kneaded dough, mix directly in the filling
Dough temperature	Approx. 26ºC
Scale	Approx. 1800 gram
Dough proof	Approx. 10 minutes
Dividing	Divide with divider moulder in 30 equal pieces
Processing	Two pieces together, strike out the almond flakes and cut in
Final proof	Approx. 90 minutes
Baking	Approx. 10 minutes at 240ºC

Extra information
Remarks	For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly