Cinnamon Bread
Formula (40kg flour basis)
| Formula (40kg flour basis) | |
|---|---|
| 32 kg | Bread Flour |
| 8 kg | Pastry |
| 4 kg | Sugar |
| 4 kg | Shortening Trans Fat Free |
| 0.8 kg | Salt |
| 0.2 kg | ICS Gold base dough conditioner from AB Mauri Fleischmann's |
| 24.8 kg | Water (variable) |
| 1.2 kg | Fleischmann's Compressed Yeast |
| - OR - | |
| 0.4 kg | Fleischmann's Instant Dry Yeast |
| 0.8 kg | Additional water (if using Fleischmann's Instant Dry Yeast) |
| Total Weight: | 75 kg |
Production Points:
- Mix to full development
- Dough temperature: 78°F
- Fermentation time: 2 hours and punch, second punch 40 minutes later
- Floor time: 20 minutes
- Wash sheeted dough pices with water and sprinkle with cinnamon mixture (1 kg brown sugar and 0.2 kg cinnamon)
- Bake at 385°F (195 C) for 35 minutes
- Raisins (soaked and drained) may be added if desired
Note: When using Fleischmann's Instant Dry Yeast, mix time may be reduced by 1 to 2 minutes. Final dough temperature needs to be increased by 4 to 6 degrees.
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