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Chocolate Raisin Rolls Using Spelt And Honey

Ingredients

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Chocolate Raisin Rolls using Spelt and Honey

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Method

  • Mixing time: 4 + 4 minutes

  • Dough temperature: 25° C

  • Bulk fermentation time: none

  • Scaling weight: 2.100 kg (30 pieces of 0.070 kg)

  • Intermediate proof: 20 minutes

  • Processing: square rolls

  • Final proof: approx. 55 minutes

  • Baking temperature: 230° C, giving steam

  • Baking time: approx. 20 minutes

Delivery across
UK & Ireland