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The Saints Bakery

Date

MANUFACTURING INSTRUCTION

PRODUCT -Fruit Mix Hot Cross Buns
Quantity required (kg)

Batch no

Quantity added (kg) Tick Time Temp

Clean as You Go Weigh All ingredients According to Formulation
Make Sure Machine is Clean and Sanitized Before Starting
In a Mixer

1 1 2 3 4 5 6 7 8 9 10 11 12 14 15 15 17 18 21 22 25 21 26 27 28 29 30 31 33 34 39 41

Add Cake Flour Add Castor Sugar
Mix at low speed Add Salt while mixing Add Spices while mixing Mix for 5min

2.06 0.33 0.02 0.02

h h h h

In a separate Container
Add Warm water Add Milk Add Yeast and mix Let the mixture stand for 6 mins While liquid mixture is standing Melt butter in a pot Add Melted butter and liquid mixture while mixing slowly in the dry mixture Mix for 15 mins or until dough is propely mixed Add Fruit Mix when dough has mixed properly and mix for 3 mins 0.65 0.28 0.54 0.65 0.05

h h h h h h h h h h h h h h

Cover dough and let it Rest for 30 mins at room temperature
After resting period has finished. Scale as required (60g), mould and place 6 scaled dough balls in foil trays Check Proofer temperature and humidity before adding product

Proof at 30°C with humidity of 60% for 45-50 mins
After proofing period has finished. Mix one Large egg and glaze the buns with egg using a brush Prepare Cross Mixture

In a Container
Add Cake Flour Add Vegetable Oil Add Milk and mix until properly mixed Add mixture in a piping bag and pipe crosses on the unbaked buns Check temperature of the oven 0.050 0.025 0.070 h h h 0.400 h h h Total Batch size: Comments 5.145 h h

Bake at 230°C for approximately 10-12 mins with damper open
After baking period has finished Glaze the hot Cross Buns with Jam Let the product cool at room temperature Pack product when its properly cooled

Signature .

65 0.06 0.33 0.65 0.400 h h h Total Batch size: Comments 5.025 0.050 0. Mix one Large egg and glaze the buns with egg using a brush Prepare Cross Mixture In a Container Add Cake Flour Add Vegetable Oil Add Milk and mix until properly mixed Add mixture in a piping bag and pipe crosses on the unbaked buns Check temperature of the oven 0.28 0.54 0.02 0. mould and place 6 scaled dough balls in foil trays Check Proofer temperature and humidity before adding product Proof at 30°C with humidity of 60% for 45-50 mins After proofing period has finished.05 h h h h h h h h h h h h h h Cover dough and let it Rest for 30 mins at room temperature After resting period has finished.02 h h h h In a separate Container Add Warm water Add Milk Add Yeast and mix Let the mixture stand for 6 mins While liquid mixture is standing Melt butter in a pot Add Melted butter and liquid mixture while mixing slowly in the dry mixture Mix for 15 mins or until dough is propely mixed Add Orange Zest when dough has mixed properly and mix for 3 mins 0. Scale as required (60g).145 h h Bake at 230°C for approximately 10-12 mins with damper open After baking period has finished Glaze the hot Cross Buns with Jam Let the product cool at room temperature Pack product when its properly cooled .070 h h h 0.The Saints Bakery Date MANUFACTURING INSTRUCTION PRODUCT -Orange Hot Cross Buns Quantity required (kg) Batch no Quantity added (kg) Tick Time Temp Clean as You Go Weigh All ingredients According to Formulation Make Sure Machine is Clean and Sanitized Before Starting In a Mixer 1 1 2 3 4 5 6 7 8 9 10 11 12 14 15 15 17 18 21 22 25 21 26 27 28 29 30 31 33 34 39 41 Add Cake Flour Add Castor Sugar Mix at low speed Add Salt while mixing Add Spices while mixing Mix for 5min 2.

Signature .