Recipes

Fruit bread

Slightly sweet, light and fluffy.

Recipe

Group Weight / Volume Product
Korent Europe 2.000 g
Strong flour T70% 10.000 g
Salt 200 g
Yeast 800 g
Water 5.500 g
Soaked raisins or fruit cubes 5.000-10.000 g filling ingredients

Preparation

    Mix all the ingredients together (apart from the fruit) at low speed and then switch to high speed to complete the mixing. Add the soaked raisings or the cubed fruit 1 minute before you finish mixing. The dough should be well developed and stretchy (dough temperature: 28-29OC)

    Allow the dough to rest for 10 minutes.

    Cut the dough into preferable portions and mould into preferable shapes.

    Proof  for 45-60 minutes (±35OC with a slight moistness)

    Before baking, cover them with Ovex Powder (egg wash replacer) or egg wash to give a shining finish.

    Bake at 220-230OC without steam for 20 minutes (depending on the size and weight.

    Once they have cooled down you can sprinkle them with Mont Blanc.

Fruit bread