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Cashew Mocha Loaf

Ingredients

  • 5000 g - 50% Flour
  • 5000 g - 50% Sonnetmix Inverno
  • 800 g - 8% Fresh Yeast
  • 300 g - 3% Mocha extract
  • 4800 g - 48% Water approx.

Filling 1:

  • 3000 g - 30% Raisins
  • 2000 g - 20% Sugar Nibs P4
  • 2000 g - 20% Cashew Nuts

Filling 2:

  • 2650 g Almond Paste (Ready to Use) approx.

Working method

  • 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
  • Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling 1 in
  • Dough temperature: approx. 26ºC
  • Dough pieces approx. 600 grams and pointed model
  • Dough proof: Approx. 20 minutes
  • 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
  • Brush directly after baking with melted butter. After cooling down sprinkle with icing sugar

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