Ingredients
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10 kg 22 lbs 1 oz kg
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0.35 kg 0 lbs 12 oz kg
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5.5 L 23.1 cups
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2 kg 4 lbs 7 oz kg Raisins
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0.8 kg 1 lbs 12 oz kg
Chocolate Raisin Rolls using Spelt and Honey
Method
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Mixing time: 4 + 4 minutes
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Dough temperature: 25° C
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Bulk fermentation time: none
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Scaling weight: 2.100 kg (30 pieces of 0.070 kg)
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Intermediate proof: 20 minutes
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Processing: square rolls
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Final proof: approx. 55 minutes
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Baking temperature: 230° C, giving steam
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Baking time: approx. 20 minutes
