Chapter12 Recipes

Chapter
12
Recipes
12.1
ICE BOX BISCUIT MIX (B120)
Group 1
Ingredients:
Pettina Ice Box Biscuit Mix
Yellow Mastermarge
Water
Total Weight
1.000
0.300
0.100
Total Weight
Method:
1.400
St a g e
Scale all ingredients in group 1 and place into the mixing bowl.
Scaling
Blend together on slow speed until clear
Mixing
Roll dough into round bars + 30mm thick
Molding
Refrigerate overnight
Resting
Cut into slices of 7.5mm wide with a sharp knife
Molding
When biscuits have reached room temperature, place on slightly greased trays
Resting
Bake at 190C until golden brown
Baking
Page 1
12.2
WHITE BREAD
(B120)
Group 1
Ingredients:
Butterfield White bread mix
Yeast
Water
2 x 12.5 Kg
440gm
15Lt
Total Weight
25.000
0.440
15.000
Total Dough Weight
40.440
Method:
St a g e
Scaling
Mix for 2 minutes on slow speed and 10 minutes on fast speed until dough is
developed.
Mixing
Scale off 0.680kg dough pieces.
Scaling
Round each dough piece in a ball with both hands in a clock or anti-clockwise
direction. Place dough pieces on the production table with smooth side on top
and in the order of handling, with the first rounded piece nearest to the Moulder.
Rounding
Rest rounded dough pieces for 8 minutes.
Resting
Add 375ml pan release to the sponge in the catch tray.
Moulding
Put rounded dough pieces, one by one, into the Chute with the rough / bottom
side facing the Chuter.
Dough Direction
Roll the moulded dough piece by hand in the sponge with pan release.
Place the dough centrally in the pan with the seam line facing the bottom.
Load the pans into an oven trolley from the bottom to the top.
Panning
Homemade: Proof for 60 min until dough is 1cm above the pan rim.
Sandwich: Proof for 45 min until dough is 1cm below the pan rim.
Cover each set of pans properly with a pan lid for sandwich loaves after proofing.
Proofing
Pre-set temperature on 220 - 250C. When oven is ready insert trolley.

Set the baking timer control for 30 minutes.
Oven Setting
After the baking time, press the alarm switch off and remove the trolley from the
oven. Dump the bread and display in the trolley.
Unloading
Page 2
12.3
WHITE BREAD
(B240,B480)
Group 1
Ingredients:
Butterfield White bread mix
Yeast
Water
4 x 12.5 Kg
880gm
30Lt
Total Weight
50.000
0.880
30.000
Total Dough Weight
80.880
Method:
Stage
Measure all ingredients in group 1 and place into the mixing bowl.
Scaling
developed.
Mixing
Scale off 11.200kg heads of dough.
Scaling
Place the dough head to be divided into the dusted bread divider bowl.
Knead the dough to cover the entire surface. Dust the top of the dough. Close
the lid and divide the dough. Remove the 0.700kg dough pieces. Divide the
remainder dough.
Dividing
Prepare the next production table by wiping with a damp cloth.

direction. Ensure the top is smooth. Place dough pieces on the production table
with smooth side on top and in the order of handling, with the first rounded piece
nearest to the Moulder.
Rounding

Add 700 750ml pan release to the sponge in the catch tray.
Resting
Moulding
Dough Direction
side facing the Catcher.
Roll the moulded dough piece once by hand on the sponge with pan release.
Panning
Proofing
Pre-set temperature on 250C. When oven is ready insert trolley.

Oven Setting
After the baking time turn the alarm switch off and remove the trolley from the
Unloading
Page 3
12.4
BROWN BREAD (B120)
Group 1
Ingredients:
Butterfield Brown bread mix
Yeast
Water
2 x 12.5 Kg
440gm
15Lt
Total Weight
25.000
0.440
16.000
Total Dough Weight
41.440
Method:
St a g e
Scaling
developed.
Mixing
Scale off 0.700kg dough pieces.
Scaling
Rounding
direction. Place dough pieces on the production table with smooth side on top
and in the order of handling, with the first rounded piece nearest to the Moulder.
Resting
Moulding
side facing the Chuter.
Dough Direction
Roll the moulded dough piece by hand in the sponge with pan release.
Panning
Proofing
Pre-set temperature on 220 - 250C. When oven is ready insert trolley.

Oven Setting
After the baking time, press the alarm switch off and remove the trolley from the
Unloading
Page 4
12.5
BROWN BREAD (B240,480)
Group 1
Ingredients:
Butterfield Brown bread mix
Yeast
Water
4 x 12.5 Kg
880gm
32Lt
Total Weight
50.000
0.880
32.000
Total Dough Weight
82.880
Method:
St a g e
Scaling
developed.
Mixing
Scale off 11.200kg heads of dough.
Scaling
Knead the dough to cover the entire surface. Dust the top of the dough. Close
the lid and divide the dough. Remove the 0.700kg dough pieces. Divide the
remainder dough.
Dividing

direction. Ensure the top is smooth. Place dough pieces on the production table
with smooth side on top and in the order of handling, with the first rounded piece
nearest to the Moulder.
Rounding

Add 700 750ml pan release to the sponge in the catch tray.
Resting
Moulding
Dough Direction
side facing the Catcher.
Roll the moulded dough piece once by hand on the sponge with pan release.
Panning
Proofing
Pre-set temperature on 250C. When oven is ready insert trolley.

Oven Setting
After the baking time turn the alarm switch off and remove the trolley from the
Unloading
Page 5
12.6
SCONE
&
ROCK BUNS
(B120, B240,
B480)
Group
1
Ingredients:
Cake Flour
Eggs
Milk
Baking Powder
Margarine (Yellow)
Sugar
Vanilla Essence
1 x 12.5 Kg
18
6 Lt
650 gm
1.880 Kg
1.880 Kg
40 ml
Total Weight
12.500
0.900
6.000
0.650
1.880
1.880
0.040
Total Dough Weight
23.850
Milk & Salt Mix
Method:
St a g e
Scaling
Mixing
Mix for 5 minutes on slow speed.
Shape the dough into a rectangle. Dust on top and underneath the dough.
Roll out the dough until 2cm thick. Dock the dough to release the air.
Large with 83mm cutter (no. 9).
Small with 53mm cutter (no. 13).
Remove the off cuts in between the scones and keep aside for Rock Buns.
Shaping
Cut scones:
Cutting
Scale the off cuts and determine 10% of its weight. Add this amount of Bakers Mix
and mix on slow speed for 2 minutes.
Rock Buns Dough
Scaling Weight Scones:
Large: 0.110kg
Small: 0.050kg
Rock Buns: 0.120kg
Scaling
Prepare baking trays with pan release. Place on baking tray:

Pack large scones and Rock Buns 5 x 7 (35 pieces) per baking tray.
Pack small scones 7 x 10 (70 pieces) per baking tray.
Place baking trays into a confectionery trolley.
Panning
Rest for at least 30 minutes. Brush scones and splash Rock Buns with milk and salt mix.
Sprinkle sugar on Rock Buns.
Resting
Pre set temperature control on 180 - 200C.

Set the baking timer for 10-15 minutes.
Oven Settings
After the baking time press the alarm switch off and remove the trolley from the
oven. Use a metal scraper to loosen the scones from the baking tray.
Scones and Rock Buns are ready for the counter.
Unloading
Page 6
12.7
SOFT DOUGH (B120, B240, B480)
Group
1
Ingredients:
Cake Flour
Butterfield Soft Dough Concentrate
Yeast
Total Weight
12.500
0.950
0.400
1 x 12.5 Kg
950 gm
400 gm
Water
7.5 Lt
Cheese or
Sesame Seed or
Poppy Seed
3 Kg
600 gm
300 gm
7.500
Total Dough Weight
21.730
3.000
0.600
0.300
Method:
St a g e
Measure all ingredients in group 1 and place into mixing bowl.
Scaling
Mix on 2 minutes slow speed and 10 minutes fast speed until dough is developed.
Mixing
Follow the required recipe for :

Cocktail and Plain Rolls, Hamburger Rolls, Jumbo and Foot Long Rolls, Pizza Rolls.
Group 2 ingredients are optional on the products.
Page 7
12.8
SWEET DOUGH (B120, B240, B480)
Group
1
Ingredients:
Cake Flour
Butterfield Sweet Dough Concentrate
Yeast
Water
Bakers Mix
Total Weight
12.500
1.500
0.450
1 x 12.5 Kg
1.5 Kg
450 gm
6.5 Lt
2.195 kg
6.500
2.195
Total Dough Weight
24.145
Method:
St a g e
Scaling
developed.
Mixing
Follow the required recipe for:

School Buns, Mosbolletjies, Doughnuts, and Custard Buns.
Weigh the dough and determine 10% of its weight. Remove the dough from the
scale and put it back into the mixer. Scale Bakers Mix, group 2, to 10% of the
dough weight that was calculated.
Add the Bakers Mix to the dough in the mixer.
Mix for 2 minutes on slow speed. Do not over mix.
Follow the required recipe for:
Tea Cakes, Hot Cross Buns, Raisin Buns, Raisin Loaves and Chelsea Buns.
Bakers Mix
(Optional)
Scaling
Page 8
12.9
SCONES (B120, B240, B480)
Group
1
Ingredients
Cake Flour
Eggs
Milk
Baking Powder
Margarine (yellow)
Sugar
Vanilla Essence
Cake Flour
Eggs
1 x 12.5Kg
18
6Lt
650gm
1 .880Kg
1 .880Kg
40ml
1 x 12.5Kg
18
Total Dough
Weight
Portion Yield
219 Scones and / or Rock Buns
Portion Size
Large: 0.110kg
Small: 0.050kg
Total Weight
12.500
0.900
6.000
0.650
1.880
1.880
0.040
12.500
0.900
23.850
Baking Temp.
Baking Time
Mixing Time
Resting Time
180 - 200C
10 - 15 min
5 Slow
30 40 min
Method:
Stage
Weigh all ingredients in group 1 and place into the mixing bowl.
Scaling
Mix on 5 minutes slow speed.
Mixing
Dust the top of the dough in the mixer and the production table.
Remove all the dough from the mixer and place onto the production table.
Shape the dough into a rectangle with both hands.
Dust underneath the dough.
Dust the rolling pin and roll out the dough until 2cm thick.
Dock the dough to release the air.
Lift up the dough to add more dusting underneath.
Dust the cutter.
Cut scones:
Large with 83mm cutter (no. 9).
Small with the 53mm cutter (no. 13).
Remove the off cuts in between the scones and keep aside (Use off cuts for Rock Buns
later).
Scaling Weight:
Large: 0.110kg
Small: 0.050kg
Shaping
Cutting
Scaling
Prepare 6 baking trays with pan release.
Panning
Place large scones 5 x 7 (35 pieces) per baking tray.

Place small scones 7 x 10 (70 pieces) per baking tray.
Resting
Rest scones for at least 30 - 45 minutes.
Page 9
Stage
Method:
Brush with milk and salt mix. (250ml milk with a pinch of salt).
Oven
Setting
When oven is ready insert trolley into the oven.

Set the baking timer for 10 - 15 minutes.
After the baking time press the alarm switch off and remove the trolley from the oven.
Lift baking trays from the trolley and place on a production table. Use a metal scraper
to loosen the scones from the baking tray.
Unloading
Scones are ready for the counter
Tip!
Use 6 x 1Lt sachets of milk for the scone recipe. It is more accurate to control the
amount of milk going into the batter.
12.10
ROCK BUNS (B120, B240, B480)

Tip!
To determine the amount of Bakers Mix, weigh the dough in
grams and take off the last digit of the weight.
Round the amount down to the nearest 10. i.e. If dough
weighs 4.650 then take off 0, round down and the amount
will be 460 Bakers Mix.
Portion Yield
219 Scones and / or Rock Buns
Portion Size
0.120 kg
Baking Temp.
Baking Time
Mixing Time
Resting Time
180 - 200C
15 min
2 Slow
30 45 min
Page 10
Stage
Method:
Scale the scone off cuts and remaining dough and determine 10% of its weight.
Remove the dough from the scale and put it into the mixer.
Scale Bakers Mix to 10% of the dough weight that was calculated and add the Bakers
Mix on top of the dough.
Scaling

Add small amounts of milk during mixing until it forms a sticky batter that clings to your
fingers. Do not add too much milk. The batter must not be sloppy. Do not over mix.
Mixing
Remove all the dough from the mixer and place on the production table.
Use finger tips to gather the batter and drop 0.120kg portions onto the scale.
Transfer the dough onto the baking tray. Do not mould the batter but allow for rough
edges.
Pack 5 x 7 (35 pieces) per baking tray.
Allow Rock buns to rest for 30 - 45 minutes.
Splash milk and salt mix with a brush on top of the Rock buns.
Sprinkle 2g of sugar over the milk mix.
Place baking trays with Rock buns into the top part of the confectionery trolley and
scones into the lower part of the same trolley.
Set the baking timer for 15 minutes.
Moulding
Panning
Resting
Oven
Settings
Lift baking trays from the trolley and place trays on a production table
Unloading
Rock Buns are ready for the counter.
Page 11
12.11
BROWN DINKIES (B120, B240, B480)
Group
1
Ingredients
Butterfield Brown Bread Mix
Yeast
Water
Portion Yield
Dough Piece
Dough Piece Half
Resting Time
Steam
138 Dinkies
0.300 gm
0.400 gm
8 min
2 x 6 sec
2 x 12.5Kg
440 gm
16Lt
Total Dough
Weight
Total Weight
25.000
0.440
16.000
Baking Temp.
Baking Time
Mixing Time
Proofing Time
41.440
220 C
20 min
2 Slow- 12 Fast
30 min
Method:
Stage
Mix for 2 minutes on slow speed and 12 minutes on fast speed until dough is developed.
Measure dough temperature. It should be 28C.
Mixing
Dust the bowl on the scale and scale off 0.300kg dough pieces.
Do not shape, round or mould dough pieces.
Scaling
Scaling
Resting
Rest dough pieces for 8 minutes.
Panning
Prepare a baking tray with sponge roller and pan release.
Place 16 dough pieces roughly onto a baking tray.
Ensure dough pieces are 2cm away from edges of the baking tray.
Dust the tops of the dough pieces.
Proof
Proof for 30 minutes until double in size.
Dust the tops of the dough pieces again.
Oven
Settings
Pre-set temperature on 220C.

Steaming
Press the steam button for 6 seconds immediately after inserting the product and again
after 5 minutes into the baking process.
Unloading
Lift the baking tray from the trolley and place on the production table.
Brown Dinkies are ready for the counter.
Page 12
12.12
BROWN CAKE (B120, B240, B480)
Group
1
Ingredients
Stale Products
Brown Bread / Full Mix
Margarine
Eggs
Yeast
Brown Sugar
Water
Ginger (Optional)
Bakers Mix (Optional)
Bun Glaze
Portion Yield
Mixing Time
Proofing Time
4 Kg
4 Kg
1 Kg
4
250 gm
1 Kg
3 Lt
Total Dough Weight
60 gm
250 gm
Total Dough Weight
35 Pieces
5 Fast / 5 Fast
20 min
Baking Temp.
Baking Time
Total Weight
4.000
4.000
1.000
0.200
0.250
1.000
3.000
13.450
0.060
0.250
13.760
220 C
30 min
Method:
Stage
From group 1, scale the stale products and place into the mixing bowl. Stale products
may not be oily. Mix for 5 minutes fast speed or until stale products are finely chopped.
Preparing
Leftovers
Scale and measure the remaining ingredients in group 1 & 2, and add to stales.
Mix for 5 minutes on fast speed or until ingredients are well blended.
Scaling
Mixing

Remove the dough from the mixer and spread evenly into the baking tray. Roll the
dough with a rolling pin until level with the baking tray.
Moulding
Mark the dough 5 x 7 (35 pieces). Use the 5 wheel pizza cutter.
Decorate the portions with cutters.
Load baking tray into an oven trolley.
Dividing
Proofing
Proof for 20 minutes.
Oven
Settings
Page 13
Method:
Stage
After the baking time press / turn the alarm switch off and remove the trolley from the
oven. Lift the baking tray from the trolley and place on a production table.
Unloading
Whisk group 3 ingredients, Bun Glaze. Brush bun glaze on top of Brown Cake
immediately after baking. (See Bun Glaze recipe under Assorted Mixes).
Finishing
Divide 5 x 7 (35 pieces).
Dividing
Brown Cake is ready for the counter.
Tip!
Use stale products like Chelsea Buns, Rock Buns that already contain Bakers Mix.
Therefore you do not have to add the optional Bakers Mix.
Page 14
12.13
WHOLE WHEAT BREAD (B120)
Group
1
2
3
Ingredients
Yeast
Water
Caramel 4800 (Black Jack)
Crushed Wheat
Water
(Soak overnight or for 12 hrs,
then drain of excess water)
1 x 12.5 Kg
220 gm
8 Lt
100 ml
2.5 Kg
1.250 Lt
Total Dough
Weight
Portion Yield
Dough Piece
Dough Piece Half
Resting Time
Steam (optional)
28 Whole loaves or
49 Half loaves
0.850 gm
0.500 gm
8 min
5 sec
Total Weight
12.500
0.220
8.000
0.100
2.500
1.250
24.570
Baking Temp.
250C
Baking Time
Mixing Time
Proofing Time
30 min
2 Slow- 12 Fast
Sandwich: 45 min
Homemade: 60 min
Method:
Stage
Scaling
Mix for 2 minutes on slow speed and 12 minutes on fast speed.

After 5 minutes of mixing add ingredients in group 2 and mix until dough is developed.
Mixing
Scaling
Dust the bowl on the scale and scale off 0.850kg dough pieces for Wholewheat bread
and 0.500kg dough pieces for Wholewheat Half.
Rounding
Prepare the production tables by wiping with damp cloth.
Round each dough piece into a ball with both hands in a clock or anti-clockwise
direction. Ensure the top is smooth. Place dough pieces on the production table with
smooth side on top and in the order of handling, with the first rounded piece nearest to
the Moulder.
Resting
Moulding

Ensure the bread pans are stacked close by for panning.
Page 15
Method:
Place dry crushed wheat on a baking tray and place it on the production table near
the Moulder.
Stage
Put rounded dough pieces, one by one, into the Chute with the rough / bottom side
facing the Chuter.
Dough
Direction
Panning
Roll the moulded dough piece once by hand on the sponge with pan release. Then roll
the dough piece in the crushed dry wheat. Wipe the bread pans or mini pans with a
piece of left over dough to ensure the pans are free of crumbs or dirt. Place the dough
centrally in the pan with the seam line facing the bottom. Load the pans into an oven
trolley from the bottom to the top.
Proofing
Proof for 60 minutes until dough is 1cm above the pan rim.
Oven Setting
Pre-set temperature on 220 - 250C.
Steaming
Optional on the whole-wheat bread. Press the steam button for 5 seconds after 10
minutes of baking.
Unloading
Push trolley towards the dumping table.
De-panning
Displaying
Dump the bread from the pans on the dumping table.

Pack loaves into the trolley in a vertical position with the top of the loaves facing
towards the front of trolley.
Whole Wheat Bread is ready for the counter.
Tip!
When scaling the Black Jack, oil the container where in you scale the amount 1st
and then scale the amount required. The Black Jack will pour out easily.
Page 16
12.14
WHOLE WHEAT BREAD (B240, B480)
Group
1
2
3
Ingredients
Yeast
Water
Caramel 4800 (Black Jack)
Crushed Wheat
Water
(Soak overnight or for 12 hrs,
then drain of excess water)
1 x 12.5 Kg
220 gm
8 Lt
100 ml
2.5 Kg
1.250 Lt
Total Weight
12.500
0.220
8.000
0.100
2.500
1.250
Total Dough
Weight
Portion Yield
Dough Head
Dough Piece
Resting Time
Steam (optional)
28 Whole
loaves
Whole
13.600 kg
0.850 kg
8 min
5 sec
49 Half
loaves
Half
0.800 gm
0.500 gm
24.570
Baking Temp.
250C
Baking Time
Mixing Time
Proofing Time
30 min
2 Slow- 12 Fast
60 min
Method:
Stage
Scaling
Mix for 2 minutes on slow speed and 12 minutes on fast speed.

After 5 minutes of mixing add ingredients in group 2 and mix until dough is developed.
Mixing
Dust the bowl on the scale and scale off 13.600kg for whole loaves and 8.000kg for half
loaves.
Scaling
Knead the dough to cover the entire surface. Dust the top of the dough. Close the lid
and divide the dough. Remove the 0.850kg or 0.500kg dough pieces.
Dividing
Scale and divide the remainder dough.
Page 17
Method:
Prepare the production tables by wiping with damp cloth.
the Moulder.
Stage
Rounding
Resting

Place drained crushed wheat from group 3 on a baking tray and place it on the
production table near the Moulder.
Moulding
facing the Catcher.
Dough
Direction
Roll the moulded dough piece once by hand on the sponge with pan release. Then roll
the dough piece in the crushed dry wheat. Wipe the bread pans or mini pans with a
piece of left over dough to ensure the pans are free of crumbs or dirt. Place the dough
centrally in the pan with the seam line facing the bottom. Load the pans into an oven
trolley from the bottom to the top.
Panning
Proof for 60 minutes until dough is 1cm above the pan rim.
Proofing

Oven Setting
Steaming
Optional on the whole-wheat bread. Press the steam button for 5 seconds after 10
minutes of baking.
Unloading
After the baking time turn the alarm switch off and remove the trolley from the oven.
De-panning
Displaying
Pack loaves into the trolley in a vertical position with the top of the loaves facing
towards the front of trolley.
Wholewheat Bread is ready for the counter.
Tip!
When scaling the Black Jack, oil the container where in you scale the amount 1st
and then scale the amount required. The Black Jack will pour out easily.
Page 18
12.15
WHITE DINKIES (B120)
Group
1
Ingredients
Butterfield White Bread Mix
Yeast
Water
Portion Yield
Dough Piece
Resting Time
Steam
1 x 12.5 Kg
220 gm
7.5 Lt
Total Dough
Weight
138 Dinkies
0.300 kg
8 min
2 x 6 sec
Total Weight
12.500
0.220
7.500
Baking Temp.
Baking Time
Mixing Time
Proofing Time
20.220
220 C
20 min
2 Slow- 10 Fast
30 min
Method:
Stage
Scaling
Mixing
Do not shape, round or mould dough pieces.
Scaling
Resting

Panning
Place 16 dough pieces roughly onto a baking tray.
Ensure dough pieces are 2cm away from edges of the baking tray.
Dust the tops of the dough pieces.
Proof
Dust the tops of the dough pieces again.
Oven
Settings

Steaming
Unloading
Lift the baking tray from the trolley and place on the production table.
White Dinkies are ready for the counter.
Page 19
12.16
WHITE DINKIES (B240, B480)
Group
1
Ingredients
Butterfield White Bread Mix
Yeast
Water
Portion Yield
Dough Head
Dough Piece
Resting Time
Steam
1 x 12.5 Kg
220 gm
7.5 Lt
Total Dough
Weight
138 Dinkies
4.800 kg
0.300 kg
8 min
2 x 6 sec
Total Weight
12.500
0.220
7.500
Baking Temp.
Baking Time
Mixing Time
Proofing Time
20.220
220 C
20 min
2 Slow- 10 Fast
30 min
Method:
Stage
Scaling
Mix on 2 minutes slow speed and 10 minutes fast speed until dough is developed.
Mixing
Dust the bowl on the scale and scale off 4.800kg heads of dough.
Scaling
Knead the dough to cover the entire surface. Dust the top the dough. Close the lid
and divide the dough. Remove the 0.300kg dough pieces. Divide the remainder
dough. Do not shape, round or mould dough pieces.
Dividing
Resting

Place 16 dough pieces roughly onto a baking tray. Ensure dough pieces are 2cm
away from edges of the baking tray. Dust the tops of the dough pieces.
Panning
Place baking trays into a confectionary trolley.

Proof
Page 20
Method:
Set the baking timer control on 20 minutes.
Stage
Oven
Settings
Steaming
After the baking time turn the alarm switch off and remove the trolley from the oven. Lift
the baking tray from the trolley and place on the production table.
Unloading
White Dinkies are ready for the counter.
Tip!
When dusting the dinkies before baking, use a flour dredger or sieve to dust. The
dust then spreads evenly over the dinky.
Page 21
12.17
VETKOEK (B120)
Group
1
Ingredients
Butterfield White Mix
Yeast
Water
Portion Yield
Dough Piece
Dough Pieces
Large: 237
Small: 475
0.850 kg
Large: 0.170 kg
Small: 0.085 kg
2 x 12.5 Kg
440 gm
15 Lt
Total Dough
Weight
Total Weight
25.000
0.440
15.000
40.440
Frying Temp.
Resting Time
180 C
8 min
Mixing Time
Proofing Time
2 Slow- 10 Fast
30 min
Method:
Stage
Scaling
Dust the top of the dough in the mixer and the production table. Remove all the dough
from the mixer and place onto the production table.
Mixing
Scaling

the smooth side on top.
Moulding

Large: 0.850kg 5 = 0.170kg balls
Small: 0.850kg 10 = 0.085kg balls
Resting
Dividing
Rounding
Round each ball.

Panning
Prepare a baking tray with pan release and place balls on tray:
Large: 4 x 4 (16 pieces)
Small: 5 x 4 (20 pieces)
Flatten each ball with the palm of your hand.
Place baking tray into a confectionery trolley
Proofing
Page 22
Method:
Pre-heat oil to 180C in fryer.
Test oil temperature by dropping a piece of dough into the oil. When dough lifts
immediately, the oil is ready for frying. Insert dough pieces into the first basket and fry
until golden brown on the one side. Then turn the dough pieces around with a wooden
spoon. Place the second basket on top of the dough pieces and fry until golden brown.
When ready lift the second basket and put aside then lift the first basket with Vetkoek
out of the oil and place on the drip tray to allow the oil to drain off.
Stage
Frying
Then place Vetkoek on baking tray with crispy side facing to the top.
Vetkoek is ready for the counter
Page 23
12.18
VETKOEK (B240, B480)
Group
1
Ingredients
Yeast
Water
Portion Yield
Dough Head
Dough Balls
Dough Pieces
4 x 12.5 Kg
880 gm
30 Lt
Total Dough
Weight
Large: 475
Small: 951
2.550 kg
0.085 kg
Large: 0.170 kg
Small: 0.085 kg
Total Weight
50.000
0.880
30.000
80.880
Frying Temp.
Resting Time
180 C
8 min
Mixing Time
Proofing Time
2 Slow- 10 Fast
30 min
Method:
Stage
Scaling
Mixing
Scaling

smooth side on top.
Moulding
Resting
Set the bun divider on 85(g).

Place rounded dough on the bun divider plate. Flatten the dough to the edges of the
30 divisions, by pressing and kneading the dough with fists. Ensure the dough is smooth
and evenly spread. Put bun divider plate, with dough, into the bun divider, on top of
the moulding plate and divide the dough.
Dividing
Large: Join 2 x 0.085kg balls to make 1 x 0.170kg Vetkoek

Small: Use 1 x 0.085kg balls to make 1 x 0.085kg Vetkoek.
Moulding
Page 24
Method:
Round each ball.
Stage
Rounding
Prepare baking tray with pan release and pack trays.

Large: 4 x 4 (16 pieces) per tray
Small: 5 x 4 (20 pieces) per tray
Flatten each ball with the palm of your hand.
Put baking trays into a confectionery trolley.
Panning
Proofing

spoon. Place the second basket on top of the dough pieces and fry until golden
brown. When ready lift the second basket and put aside then lift the first basket with
Vetkoek out of the oil and place on the drip tray to allow the oil to drain off.
Frying
Then place on baking tray with crispy side facing to the top.
Vetkoek is ready for the counter.
Tip!
Ensure the Vetkoek are placed with the crispy side upwards on the tray when
finished. This is the most appealing side of the Vetkoek and will attract the
customers when displayed.
Page 25
12.19
RUSSIAN VETKOEK (B120)
Group
1
Ingredients
Yeast
Water
Portion Yield
475
Dough Piece
Dough Pieces
1.000 kg
0.100 kg
2 x 12.5 Kg
440 gm
15 Lt
Total Dough
Weight
Total Weight
25.000
0.440
15.000
Frying Temp.
Resting Time
Mixing Time
Proofing Time
40.440
180 C
8 min
2 Slow- 10 Fast
15 - 20 min
Method:
Stage
Scaling
Mixing
Scaling

Moulding
Resting
Dividing
1.000kg 10 = 0.100kg balls
Round each ball. Then turn it upside down
Moulding
Roll each ball out into an oval shape. Place the Russian on one end of the dough piece
and roll it along the entire length of the dough until the dough is firmly wrapped around
the Russian.
Panning
Prepare a baking tray with pan release and place wrapped Russians on the baking tray
with seam lines facing to the bottom: 5 x 4 (20 pieces)
Finishing off
Cut three diagonal slits on top of each dough piece
Page 26
Method:
Stage
Proof for 15 - 20 minutes until double in size.
Proofing

brown. When ready lift the second basket and put aside, then lift the first basket with
Russian Vetkoek out of the oil and place on the drip tray to allow the oil to drain off.
Frying
Then place Russian Vetkoek on baking tray with crispy side facing to the top.
Russian Vetkoek is ready for the counter
Page 27
12.20
RUSSIAN VETKOEK (B240, B480)
Group
1
Ingredients
Yeast
Water
Portion Yield
951
Dough Piece
Dough Pieces
1.000 kg
0.100 kg
4 x 12.5 Kg
880 gm
30 Lt
Total Dough
Weight
Total Weight
50.000
0.880
30.000
Frying Temp.
Resting Time
Mixing Time
Proofing Time
80.880
180 C
8 min
2 Slow- 10 Fast
15 - 20 min
Method:
Stage
Scaling
Mixing
Scaling

smooth side on top.
Moulding
Resting

Dividing
Round each ball. Then turn it upside down.
Rounding
Page 28
Method:
Stage
Roll each ball out into an oval shape. Place the Russian on one end of the dough piece
the Russian.
Moulding
Place baking tray into a confectionery trolley.
Panning
Cut three diagonal slits on top of each dough piece.
Finishing off
Proofing

Frying
Russian Vetkoek is ready for the counter.
Tip!
Ensure Vetkoek are ready at peak times when there are customers. Ideally these
products should not stand on the counter for more than 2 hours.
Page 29
12.21
YANKEE VETKOEK (B120)
Group
1
Ingredients
Yeast
Water
Portion Yield
475
Dough Piece
Dough Ball
0.850 kg
0.085 kg
2 x 12.5 Kg
440 gm
15 Lt
Total Dough
Weight
Total Weight
25.000
0.440
15.000
Frying Temp.
Resting Time
Mixing Time
Proofing Time
40.440
180 C
8 min
2 Slow- 10 Fast
15 - 20 min
Method:
Stage
Scaling
Mixing
Scaling

Moulding
Resting
Dividing
0.850kg 10 = 0.085kg balls
Moulding
Roll each ball out into an oval shape. Place the Vienna on one end of the dough piece
the Vienna. Only the ends of the Vienna may stick out on the sides.
Panning
Finishing off
Cut three diagonal slits on top of each dough piece
Page 30
Method:
Stage
Proofing

brown. When ready lift the second basket and put aside, then lift the first basket with
Yankee Vetkoek out of the oil and place on the drip tray to allow the oil to drain off.
Frying
Then place Yankee Vetkoek on baking tray with crispy side facing to the top.
Yankee Vetkoek is ready for the counter
Page 31
12.22
YANKEE VETKOEK (B240, B480)
Group
1
Ingredients
Yeast
Water
4 x 12.5 Kg
880 gm
30 Lt
Total Dough
Weight
Portion Yield
951
Dough Head
Dough Ball
2.550 kg
0.085 kg
Total Weight
50.000
0.880
30.000
Frying Temp.
Resting Time
Proofing Time
Mixing Time
80.880
180 C
8 min
15 - 20 min
2 Slow- 10 Fast
Method:
Stage
Scaling
Mixing
Scaling

smooth side on top.
Moulding
Resting

Dividing
Rounding
Page 32
Method:
Stage
Roll each ball out into an oval shape. Place the Vienna on one end of the dough piece
the Vienna. Only the ends of the Vienna may stick out on the sides.
Moulding
Prepare a baking tray with pan release and place wrapped Viennas on the baking tray
Panning
Cut three diagonal slits on top of each dough piece.
Finishing off
Proofing

Frying
Yankee Vetkoek out of the oil and place on the drip tray to allow the oil to drain off.
Yankee Vetkoek is ready for the counter.
Tip!
Ensure Vetkoek are ready at peak times when there are customers. Ideally these
products should not stand on the counter for more than 2 hours.
Page 33
12.23
HAM
&
CHEESE VETKOEK (B120)
Group
1
Ingredients
Yeast
Water
Large Vetkoek:
Cheddar Cheese, grated
Ham, grated
Small Vetkoek:
Ham, grated
Portion Yield
Dough Piece
Dough Pieces
Large: 118
Small: 237
0.850 kg
Large: 0.170 kg
Small: 0.085 kg
2 x 12.5 Kg
440 gm
15 Lt
Total Dough
Weight
Total Weight
25.000
0.440
15.000
40.440
3.540 kg
3.540 kg
3.540
3.540
4.740 kg
4.740 kg
4.740
4.740
Frying Temp.
Resting Time
180 C
8 min
Mixing Time
Proofing Time
2 Slow- 10 Fast
30 min
Method:
Stage
Scaling
Mixing
Scaling
Moulding
Resting
Dividing
Large: 0.850kg 5 = 0.170 kg balls

Small: 0.850kg 10 = 0.085 kg balls
Rounding
Round each ball, and then flatten into a circle, with the palm of your hand on the table
until 10cm in diameter.
Page 34
Method:
Place the ham and cheese filling in the center of the dough piece.
Large: 0.030kg ham and 0.030kg cheddar cheese
Small: 0.020kg ham and 0.020kg cheddar cheese
Lift up the edges of the dough piece and fold over the filling, to ensure the filling does
not escape. Round the dough pieces until all the edges are sealed.
Stage
Filling
Large: 4 x 4 (16 pieces)
Small: 5 x 4 (20 pieces)
Flatten each ball slightly with the palm of your hand.
Panning
Proof

Frying
Then place Vetkoek on baking tray with crispy side facing to the top.
Ham & Cheese Vetkoek is ready for the counter.
Page 35
12.24
HAM
&
CHEESE VETKOEK
(B240,
B480)
Group
1
Ingredients
Yeast
Water
1 x 12.5 Kg
220 gm
7.5 Lt
Total Dough
Weight
Large Vetkoek:
Ham, grated
Small Vetkoek:
Ham, grated
Portion Yield
Dough Head
Dough Balls
Dough Pieces
Total Weight
12.500
0.220
7.500
20.220
3.540 kg
3.540 kg
3.540
3.540
4.740 kg
4.740 kg
4.740
4.740
Large: 118
Small: 237
2.550 kg
0.085 kg
Large: 0.170 kg
Small: 0.085 kg
Frying Temp.
Resting Time
180 C
8 min
Mixing Time
Proofing Time
2 Slow- 10 Fast
30 min
Method:
Stage
Scaling
Mixing
Dust the bowl on the scale and scale off 2.550kg heads of dough
Scaling

smooth side on top.
Moulding
Resting
Page 36
Method:
Place rounded dough on the bun divider plate. Flatten the dough to the edges of the 30
divisions, by pressing and kneading the dough with fists. Ensure the dough is smooth and evenly
spread. Put bun divider plate, with dough, into the bun divider, on top of the moulding plate
and divide the dough.
Stage
Dividing
Large: Join 2 x 0.085kg balls to make 1 x 0.170kg Vetkoek

Small: Use 1 x 0.085kg balls to make 1 x 0.085kg Vetkoek.
Moulding
Round each ball, and then flatten into a circle, with the palm of your hand on the table until
10cm in diameter.
Rounding
Place the ham and cheese filling in the centre of the dough piece.
Large: 0.030kg ham and 0.030kg cheddar cheese
Small: 0.020kg ham and 0.020kg cheddar cheese
Lift up the edges of the dough piece and fold over the filling, to ensure the filling does not
escape. Round the dough pieces until all the edges are sealed.
Filling
Large: 4 x 4 (16 pieces) per tray
Small: 5 x 4 (20 pieces) per tray
Flatten each ball slightly with the palm of your hand.
Panning
Proof

Test oil temperature by dropping a piece of dough into the oil. When dough lifts immediately,
the oil is ready for frying. Insert dough pieces into the first basket and fry until golden brown on
the one side. Then turn the dough pieces around with a wooden spoon. Place the second
basket on top of the dough pieces and fry until golden brown. When ready lift the second
basket and put aside then lift the first basket with Vetkoek out of the oil and place on the drip
tray to allow the oil to drain off.
Frying
Vetkoek is ready for the counter.
Tip!
Measure 0.020 kg grated cheddar cheese and find a measuring spoon it will fit
into, then use one scoop of this spoon when assembling the Vetkoek. Do the
same for ham.
Page 37
12.25
SAVOUR WHEEL (B120, B240, B480)
Group
1
2
3
4
5
6
Ingredients
Bread Dough White
Prepared Pizza Base
Onion & Green Pepperchopped
Ham grated or
Mushrooms - chopped
Mozzarella Cheese, grated
Margarine Mix
2.5 Kg
500 gm
150gm + 150gm
Portion Yield
20-22 pieces
Dough Piece
Mixing Time
2.500 kg
2 Slow- 10 Fast
Total Weight
2.500
0.500
0.300
400gm
500gm
500gm
410gm
Total Recipe
Weight
Baking Temp.
Resting Time
Proofing Time
Baking Time
0.400
0.500
0.500
0.410
4.700
220 C
8 min
20 min
20 min
Method:
Scale off ingredient from group 1 - 2.500kg white bread dough.
Stage
Scaling
Round the dough piece with both hands in a clockwise or anti-clockwise direction.
Rounding
Rest rounded dough piece for 8 minutes.
Resting
Dust the production table. Shape the dough piece into a rectangle and ensure all
edges are straight. Dust the rolling pin and roll out the dough until the same size as a
baking tray. Ensure all edges are straight. Lift up the dough to add more dusting
underneath.
Roll out
dough
Dock the entire dough surface to release the air.
Docker
Draw a line with pizza base (See Pizza Base recipe under Assorted Mixes) along the
bottom length of the dough, 3cm away from the edge. Do not apply pizza base on
this bottom edge. Only apply a layer of pizza base to the larger area above. Ensure the
edges and corners are well covered.
Filling
Mix ingredients from group 3, the chopped onion and green pepper in a bowl.
Add the ingredients from group 4, chopped mushrooms if it is a Vegetarian Savoury
Wheel or the grated ham if it is a Ham Savoury Wheel.
Preparing
vegetables
Page 38
Method:
Sprinkle the vegetables and ham/mushrooms over the pizza base and along the edges
and corners firstly, then spread the remaining ingredients evenly over the remainder of
the dough.
Sprinkle the ingredients from group 5, grated cheese along the edges and corners first,
then across the entire dough surface area.
Stage
Assembling
savoury
wheel
Optional. Sprinkle 25ml oregano or Italian spices lightly over the filling.
Spices
Start rolling the dough piece from the edge with filling. Stretching the dough
continuously to ensure the roll is tight and it maintains an even thickness from end to
end. The roll should have 6 - 8 rolls.
Moulding
Use a sharp knife or metal scraper to cut the disks into 2-3cm thick disks. Adjust the
thickness to ensure each disk weighs 0.170kg. Scale disks constantly to ensure
accurate scaling.
Scaling
Prepare a baking tray with pan release.

Place disks 5 x 7 (35 pieces) per baking tray.
Pack the disks around the edges, with the seam line facing towards the centre of the
baking tray. Place baking tray into a confectionery trolley.
Panning
Proof for 45 minutes until disks cover the entire surface of the tray.
Proofing

Oven
settings
After the baking time press / turn alarm switch off and remove the trolley from the oven.
Lift baking trays from the trolley and place on a production table.
Unloading
Brush tops of Savoury Wheels with Margarine Mix after baking.
Finishing
Savoury Wheels are ready for the counter.
Margarine Mix
Group
3
Mixing
Ingredients
Margarine
Fresh Garlic, Crushed
Mixed Herbs
Total Weight
0.350
350 gm
0.050
50 gm
0.010
10 gm
0.410
Total Weight
Mix in a plastic bowl & microwave until the margarine is melted.
Tip!
If mushrooms are not available, then use tinned pineapple pieces instead.
Page 39
12.26
PIZZA SLICES (B120,B240, B480)
Group
1
2
3
4
5
Ingredients
Bread Dough White
Prepared Pizza Base
Onion & Green Pepperchopped
Ham grated or
Mushrooms - chopped
Mozzarella Cheese, grated
2.5 Kg
500 gm
150gm + 150gm
Portion Yield
35 slices
Dough Piece
Mixing Time
2.500 kg
2 Slow- 10 Fast
Total Weight
2.500
0.500
0.300
400gm
500gm
500gm
Total Recipe
Weight
Baking Temp.
Resting Time
Proofing Time
Baking Time
0.400
0.500
0.500
4.700
220 C
8 min
20 min
20 min
Method:
Scale off ingredient from group 1 - 2.500kg white bread dough.
Stage
Scaling
Round the dough piece with both hands in a clockwise or anti-clockwise direction.
Rounding
Rest rounded dough piece for 8 minutes.
Resting
Dust the production table. Shape the dough piece into a rectangle.
Dust the rolling pin and roll out the dough until just smaller than the baking tray.
Preparing
Pizza Base
Prepare baking tray with pan release.

Put the rolling pin on top of the dough piece on the one end. Roll the dough around
the rolling pin. Transfer the dough with the rolling pin to the baking tray. Unroll the
dough. Roll the dough into all the corners and edges of the baking tray until evenly
spread.
Transfering
dough piece
Dock the entire dough surface to release the air.
Docker
Smear the ingredient from group 2, the prepared pizza base (see Prepared Pizza Base
recipe under Assorted Mixes) across the entire surface area of the pizza. Ensure the
edges and corners are well covered.
Pizza Base
Mix ingredients from group 3, the chopped onion and green pepper in a bowl.
Add the ingredients from group 4, chopped mushrooms if it is a Vegetarian pizza or the
grated ham if it is a Ham pizza.
Preparing
vegetables
Page 40
Method:
Sprinkle the vegetables and ham/mushrooms along the edges and corners firstly, then
spread the remaining ingredients evenly to the centre of the pizza.
Sprinkle the ingredients from group 5, grated cheese along the edges and corners first,
then across the entire pizza surface area.
Stage
Assembling
pizza
Optional. Sprinkle 25ml oregano or Italian spices lightly across the surface of the pizza.
Spices
Proof for 20 minutes until pizza base is level with the rim of the baking tray.
Proofing
Oven Settings
After the baking time press / turn alarm switch off and remove the trolley from the oven.
Lift baking trays from the trolley and place on a production table.
Unloading
Roll the surface of the pizza level with a rolling pin.

Remove bits of pizza from the outside edges of the baking tray with a metal scraper or
sharp knife.
Finishing
Divide pizza 5 x 7 (35 pieces) with a 5-wheel pizza cutter.

Cut the pieces properly through with a sharp knife.
Dividing
Pizza Slices are ready for the counter.
Tip!
If mushrooms are not available, then use tinned pineapple pieces instead.
Page 41
12.27
YELLOW BREAD (B120
Group
1
Ingredients
Yeast
White Sugar
Bakers Mix
Egg Yellow
Water
Portion Yield
Dough Piece
Dough Piece Half
Resting Time
59 60 loaves
0.680 gm
0.500 gm
8 min
2 x 12.5 Kg
380 gm
1 Kg
1 Kg
20ml
15.6 Lt
Total Dough
Weight
Baking Temp.
Baking Time
Mixing Time
Proofing Time
Steam
Total Weight
25.000
0.380
1.000
1.000
0.020
15.600
43.000
220 - 250C
25 - 30 min
2 Slow- 10 Fast
60 min
6 sec
Method:
Stage
Scaling
Mixing
Dust the bowl on the scale and scale off 0.680kg dough pieces for whole loaves and
0.500kg for half loaves.
Scaling

the Moulder.
Rounding
Resting

Moulding
facing the Chuter. The dough piece should land on the sponge with pan release.
Dough
Direction
Page 42
Method:
Roll the moulded dough piece by hand on the sponge with pan release.
Wipe the bread pans or mini pans with a piece of left over dough to ensure the pans
are free of crumbs or dirt. Place the dough centrally in the pan with the seam line
facing the bottom. Load the pans into an oven trolley from the bottom to the top.
Stage
Panning
Proof for 60 min until dough is 1cm above the pan rim.
Proofing

Set the baking timer control for 25 - 30 minutes.
Oven
settings
Press the steam button for 6 seconds after 10 minutes of baking.
Steaming
Unloading
Dumping
Whisk group 2 ingredients, Bun Glaze (See Bun Glaze recipe under Assorted Mixes).
Brush bun glaze mix on the tops of the loaves immediately after baking.
Glazing
Pack loaves into the trolley in a vertical position with the top of the loaves facing the
front of trolley.
Yellow bread is ready for the counter
Page 43
12.28
YELLOW BREAD (B240, B480)
Group
1
Ingredients
Yeast
White Sugar
Bakers Mix
Egg Yellow
Water
4 x 12.5 Kg
760 gm
2 Kg
2 Kg
40ml
31 Lt
Total Dough
Weight
Total Weight
50.000
0.760
2.000
2.000
0.040
31.000
85.800
Bun Glaze
Portion Yield
Dough Piece
Dough Piece Half
Resting Time
59 60 loaves
0.680 gm
0.500 gm
8 min
Baking Temp.
Baking Time
Mixing Time
Proofing Time
Steam
220 - 250C
25 - 30 min
2 Slow- 10 Fast
60 min
6 sec
Method:
Stage
Scaling
Mixing
Dust the bowl on the scale and scale off 10.900kg heads of dough for whole loaves and
8.000kg for half loaves.
Scaling
Knead the dough to cover the entire surface. Dust the top of the dough. Close the lid
and divide the dough. Remove the 0.680kg dough pieces for whole loaves or 0.500kg
dough pieces for half loaves. Scale and divide the remainder dough.
Dividing

the Moulder.
Rounding
Page 44
Method:
Stage
Resting
Add 700 - 750ml pan release to the sponge in the catch tray.
Moulding
facing the Catcher.
Dough
Direction
Roll the moulded dough piece by hand on the sponge and with pan release. Wipe the
bread pans or mini pans with a piece of left over dough to ensure the pans are free of
crumbs or dirt. Place the dough centrally in the pan with the seam line facing the
bottom. Load the pans into an oven trolley from the bottom to the top.
Panning
Proof for 60 min until dough is 1cm above the pan rim.
Proofing

Oven
settings
Press the steam button for 6 seconds after 10 minutes of baking.
Steaming
After the baking time turn the alarm switch off remove the trolley from the oven. Push
trolley towards the dumping table.
Unloading
Depanning
Brush Bun Glaze (See Bun Glaze recipe) on top of the yellow bread immediately after
dumping.
Finishing
Pack loaves in a vertical position with the top of the loaves facing the front of trolley.
Displaying
Yellow bread is ready for the counter.
Tip!
Do not add all the egg yellow colouring at once. Add bit by bit until the dough is
egg yellow. You can add less or more to make the bread lighter or darker yellow.
Page 45
12.29
HAMBURGER
&
HOTDOG ROLLS
(B120)
Group
1
Ingredients
Cake Flour
Soft Dough concentrate
Yeast
Water
Cheese or
Sesame Seed or
Poppy Seed
Portion Yield
Dough Piece
Dough Piece Half
Resting Time
1 x 12.5 Kg
1.875 kg
750 gm
7.5 Lt
Total Dough
Weight
3 kg
600 gm
300 gm
297 Hamburger Rolls

0.730 kg
0.073 kg
8 min
Total Weight
12.500
1.875
0.750
7.500
Baking Temp.
Baking Time
Mixing Time
Proofing Time
22.625
3.000
0.600
0.300
240 - 250C
5 - 6 min
2 Slow- 10 Fast
45 min
Method:
Scale ingredients in group 1 and place into the mixing bowl.
Stage
Scaling
Dust on top of the dough in the mixer and the production table.
Mixing
Scale off 0.730kg dough pieces for 10 Hamburger Rolls.
Scaling
Prepare the next production table by wiping with a damp cloth. Round each dough
piece into a ball with both hands in a clock or anti-clockwise direction. Ensure the top is
smooth.
Rounding
Resting
Roll each dough piece into a sausage shape. Ensure that the sausage maintains an
even thickness from end to end. Then divide the sausage in half. Divide each half into 5
equal pieces and roll into balls.
Hamburger Rolls: 0.730kg 10 = 0.073g per ball
Dividing
Hamburger: Round the dough ball. Flatten the balls slightly with the palm of your hand.
Optional: Top with Sesame seeds.
Finishing
Hotdog: Round and then roll into an oblong shape 15cm long.
Page 46
Method:
Rolls:
Seed Rolls: Round the dough ball. Flatten the balls slightly with the palm of your hand.
Brush with water on top of rolls, and press the top of the roll into Sesame seeds, Poppy
seeds or Linseed.
Cheese Rolls: Round the dough ball. Flatten the balls slightly with the palm of your hand.
Top with 10g grated cheddar cheese.
Portuguese Rolls: Round the dough ball into an oblong shape. Flatten the balls slightly
with the palm of your hand. Cut two slits on the top of the roll and dust with flour.
Fancy Rolls: See shaping of fancy rolls for moulding.
Hamburger and Rolls: Place balls evenly 5 x 6 (30 pieces) per tray.
Hotdog: Place rolls evenly 3 x 10 (30 pieces) per tray.
Place trays into a confectionery trolley.
Stage
Finishing
Panning

Lift the baking tray from the trolley and place on a production table.
Proofer
settings
Oven settings
Unloading
Hamburger, Hotdog & Rolls are ready for the counter.
Tip!
Ensure the rolls are flattened before proofing or else they will form a round ball
that is odd looking.
Page 47
12.30
JUMBO
&
FOOTLONG ROLLS (B120)
Group
1
Ingredients
Cake Flour
Yeast
Water
Cheese or
Sesame Seed or
Poppy Seed
Portion Yield
Dough Piece
Dough Balls
Resting Time
181 Rolls
1.200 kg
0.120 kg
8 min
1 x 12.5 Kg
1.875 kg
750 gm
7.5 Lt
Total Dough
Weight
3 kg
600 gm
300 gm
Total Weight
12.500
1.875
0.750
7.500
Baking Temp.
Baking Time
Mixing Time
Proofing Time
22.625
3.000
0.600
0.300
240 - 250C
5 - 6 min
2 Slow- 10 Fast
45 min
Method:
Stage
Scaling
Mixing
Scale off 1.200 kg dough pieces for 10 Jumbo/Footlong Rolls.
Scaling
smooth.
Rounding
Resting
Jumbo/Footlong Rolls: 1.200kg 10 = 0.120gm per ball
Dividing
Jumbo: Round balls. Flatten the balls slightly with the palm of your hand.
Footlong: Round and then roll into an oblong shape 20cm long
Finishing
Page 48
Method:
Prepare baking tray with pan release and place dough pieces evenly 4 x 5 (20 pieces)
per tray.
Stage
Panning
Proofer
settings
Oven settings

Unloading
Jumbo and Footlong Rolls are ready for the counter.
Page 49
12.31
JUMBO
&
FOOTLONG ROLLS
(B240,
B480)
Group
1
Ingredients
Cake Flour
Yeast
Water
Cheese or
Sesame Seed or
Poppy Seed
Portion Yield
Dough Piece
Dough Balls
Resting Time
181 Rolls
1.200 kg
0.120 kg
8 min
1 x 12.5 Kg
1.875 kg
750 gm
7.5 Lt
Total Dough
Weight
3 kg
600 gm
300 gm
Total Weight
12.500
1.875
0.750
7.500
Baking Temp.
Baking Time
Mixing Time
Proofing Time
22.625
3.000
0.600
0.300
240 - 250C
5 - 6 min
2 Slow- 10 Fast
45 min
Method:
Stage
Scaling
Mixing
Scale off 1.200 kg dough pieces for 10 Jumbo/Footlong Rolls.
Scaling
smooth.
Rounding
Resting
Jumbo/Footlong Rolls: 1.200kg 10 = 0.120gm per ball
Dividing
Jumbo: Round balls. Flatten the balls slightly with the palm of your hand.
Footlong: Round and then roll into an oblong shape 20cm long
Finishing
Page 50
Method:
Prepare baking tray with pan release and place dough pieces evenly 4 x 5 (20 pieces)
per tray.
Stage
Panning
Proofer
settings
Oven settings

Unloading
Jumbo and Footlong Rolls are ready for the counter.
Tip!
Finish rolls with sesame seeds or cheese for special orders.
Page 51
12.32
COCKTAIL ROLLS (B120)
Group
1
Ingredients
Cake Flour
Yeast
Water
Cheese or
Sesame Seed or
Poppy Seed
Portion Yield
Dough Piece
Dough Balls
Resting Time
1 x 12.5 Kg
1.875 kg
750 gm
7.5 Lt
Total Dough
Weight
3 kg
600 gm
300 gm
606 Cocktail Rolls

0.360 kg
0.036 kg
8 min
Total Weight
12.500
1.875
0.750
7.500
Baking Temp.
Baking Time
Mixing Time
Proofing Time
22.625
3.000
0.600
0.300
240 - 250C
5 - 6 min
2 Slow- 10 Fast
45 min
Method:
Stage
Scaling
Mixing
Scale off 0.360kg dough pieces for 10 Cocktail Rolls.
Scaling
smooth.
Rounding
Resting
Cocktail Rolls: 0.360kg 10 = 0.036g per ball
Dividing
See shaping of fancy rolls to mould the dough pieces
Shaping
Optional: Brush with water on tops of rolls and sprinkle with Poppy, Sesame or Linseeds.
Finishing
Page 52
Method:
Place balls evenly 5 x 6 (30 pieces) per tray.
Flatten the balls slightly with the palm of your hand.
Pre-set temperature on 240-250C.
Stage
Panning
Proofer
settings
Oven settings
Unloading
Cocktail Rolls are ready for the counter.
Tip!
Ensure the dough is cold before you start shaping it into various shapes, or else it
may start to proof and become difficult to handle.
Page 53
12.33
PIZZA BUNS (B120)
Group
1
Ingredients
Cake Flour
Yeast
Water
Toppings
Prepare Pizza Base
Onions, sliced long & thinly
Sweet Peppers, sliced long & thinly
M a r g a r in e M ix
Portion Yield
Dough Piece
Dough Balls
Resting Time
1 x 12.5 Kg
1.875 kg
750 gm
7.5 Lt
Total Dough
Weight
Total Weight
12.500
1.875
0.750
7.500
1.310 gm
270 gm
810 gm
261 Pizza Buns

0.830 kg
0.083 kg
8 min
Baking Temp.
Baking Time
Mixing Time
Proofing Time
22.625
1.310
0.270
0.810
0.410
240 - 250C
5 - 6 min
2 Slow- 10 Fast
45 min
Method:
Stage
Scaling
Mixing
Scale off 0.830kg dough pieces for 10 Pizza Buns.
Scaling
piece into a ball with both hands in a clock or anti-clockwise direction
Rounding
Ensure the top is smooth.

Resting
equal pieces and roll into balls or oblong shapes.
Pizza Buns: 0.830kg 10 = 0.083g per ball
Dividing
Page 54
Method:
Flatten the balls slightly with the palm of your hand.
Stage
Panning
Top each bun with the following ingredients from group 2:

5g Prepared Pizza Base
1g sliced onion (1 piece)
3g sliced sweet peppers (3 pieces, choose a variety of colours)
Finishing
Spread 5g of Margarine Mix on top of buns (See end of recipe).

Proofer
settings
Oven settings
Unloading
Spread 5g of Margarine Mix on top of buns after baking.
Pizza Buns are ready for the counter.
Margarine Mix
Group
6
Mixing
Ingredients
Margarine
Fresh Garlic, Crushed
Mixed Herbs
Total Weight
0.350
350 gm
0.050
50 gm
0.010
10 gm
0.410
Total Weight
Mix in a plastic bowl & microwave until the margarine is melted.
Tip!
Use a variety of coloured sweet peppers green, red or yellow. Put more than
one colour on a pizza bun.
Page 55
12.34
CRISPY ROLLS (B120)
Group
1
Ingredients
Crispy Crust Full Mix
Yeast
Water
1 x 12.5 Kg
500 gm
7.250 Lt
Total Dough
Weight
Total Weight
12.500
0.500
7.250
20.250
Method:
Stage
Scaling
Mixing
Cocktail rolls
Hamburger, Hotdog & Rolls
Foot long/Jumbo rolls
0.360kg
0.730kg
1.200kg
Scaling

smooth side on top.
Rounding
Resting
Roll each dough piece into a sausage shape.

Ensure that the roll maintains an even thickness from end to end.
Divide the sausage in half. Divide each half into 5 equal pieces.
Moulding &
Dividing
Cocktail rolls
Hamburger, Hotdog & Rolls
Foot long/Jumbo rolls
0.360kg 10 = 0.036kg
0.730kg 10 = 0.073kg
1.200kg 10 = 0.120kg
Hamburger & Jumbo: Round the dough ball. Flatten the balls slightly with the palm of
your hand. Optional: Top with Sesame seeds.
Hotdog: Round and then roll into an oblong shape 15cm long.
Footlong: Round and then roll into an oblong shape 20cm long.
Finishing
Page 56
Method:
Rolls:
Seed Rolls: Round the dough ball. Flatten the balls slightly with the palm of your hand.
Brush with water on top of rolls, and press the top of the roll into Sesame seeds, Poppy
seeds or Linseed.
Cheese Rolls: Round the dough ball. Flatten the balls slightly with the palm of your hand.
Top with 10g grated cheddar cheese.
Portuguese Rolls: Round the dough ball into an oblong shape. Flatten the balls slightly
with the palm of your hand. Cut two slits on the top of the roll and dust with flour.
Fancy Rolls: See shaping of fancy rolls for moulding.
Stage
Finishing
Cocktail Rolls: See shaping of fancy rolls for moulding.

Hamburger and Rolls: Place balls evenly 5 x 6 (30 pieces) per tray.
Hotdog: Place rolls evenly 4 x 10 (40 pieces) per tray.
Jumbo, Footlong: Place balls evenly 4 x 5 (20 pieces) per tray.
Panning
Proofer
settings
Oven settings
Unloading
Crispy Rolls are ready for the counter.
Page 57
MOSBOLLETJIES (B120)
12.35
Group
1
2
Portion Yield
Dough Piece
Dough Balls
Resting Time
Ingredients
Cake Flour
Sweet Dough concentrate
Yeast
Water
1 x 12.5 Kg
2.500 kg
750 gm
7.5 Lt
Total Dough
Weight
Total Weight
12.500
2.500
0.750
7.500
23.250
Bun Glaze
40 Loaves
0.530 kg
0.053 kg
8 min
Baking Temp.
Baking Time
Mixing Time
Proofing Time
200 - 220C
25 min
2 Slow- 8 Fast
45 min
Method:
Stage
Scaling
Mixing
Scale off 0.530kg dough pieces for 1 Mosbolletjie Loaf.
Scaling

direction. Ensure the top is smooth.
Rounding
Resting
even thickness from end to end. Then divide the sausage in half.
Divide each half into 5 equal pieces and round into balls.
Mosbolletjies: 0.530kg 10 = 0.053kg per ball.
Dividing
Prepare bread pans with pan release.

Place balls 2 x 5 (10 pieces) per bread pan.
Place bread pans into an oven trolley
Panning
Proof for 45 minutes until dough pieces cover the Butterfield logo inside the bread pan.
Proofing
Page 58
Method:
Stage
Oven settings
Unloading
De-panning
Dump the Mosbolletjies from the pans on the dumping table.
Place Mosbolletjies onto a baking tray.
Glazing
Whisk group 2 ingredients, Bun Glaze Mix (See Bun Glaze recipe under Assorted Mixes).
Brush bun glaze mix across the entire surface immediately after baking.
Mosbolletjies are ready for the counter.
Tip!
Add some aniseed to the dough while mixing to provide a different
flavour to the mosbolletjies.
Page 59
SCHOOL
12.36
BUNS (B120)
Group
1
2
Portion Yield
Dough Piece
Dough Balls
Resting Time
Ingredients
Cake Flour
Yeast
Water
1 x 12.5 Kg
2.500 kg
750 gm
7.5 Lt
Total Dough
Weight
Total Weight
12.500
2.500
0.750
7.500
23.250
Bun Glaze
66 sets of 10
0.330 kg
0.033 kg
8 min
Baking Temp.
Baking Time
Mixing Time
Proofing Time
200 - 220C
15 min
2 Slow - 8 Fast
30 min
Method:
Stage
Scaling
Mixing
Scale off 15 x 0.330kg dough pieces for 1 tray of School buns.
Scaling
smooth.
Rounding
Resting
School buns: 15 x (0.330kg 10 = 0.033g per ball) = 150 dough balls.
Dividing

Leave a 2 cm space along the edges of the tray.
Panning
Proof for 45 minutes until the tray is full and there are no gaps between the balls.
Proofing
Page 60
Method:
Stage
Oven settings
Unloading
Glazing
Brush bun glaze mix on the entire surface immediately after baking. Cool down.
Divide into 2 x 5 block portions with a sharp bread knife.
School buns are ready for the counter
Tip!
When using the half tray to prepare the School buns pack the dough balls
6 x 10 in the tray.
Page 61
DOUGHNUTS (B120)
12.37
Group
1
2
3
4
5
Portion Yield
Dough Piece
Dough Balls
Ingredients
Cake Flour
Yeast
Water
1 x 12.5 Kg
2.500 kg
750 gm
7.5 Lt
Total Dough
Weight
Total Weight
12.500
2.500
0.750
7.500
23.250
Custard Mix
Icing Sugar Mix
Whipped Cream
100s/1000s, Chocolate
Vermicelli, Sprinkle nuts
Large: 274
Small: 665
Large: 0.800 kg
Small: 0.330 kg
Large: 0.080 kg
Small: 0.033 kg
Frying Temp.
180C
Resting Time
8 min
Mixing Time
Proofing Time
2 Slow - 8 Fast
45 min
Method:
Stage
Scaling
Mixing
Scale off:
0.800kg dough pieces for 10 large doughnuts

0.330g dough pieces for 10 small doughnuts
Scaling

Round each dough piece into a ball with both hands in a clock and anti-clockwise
Rounding
Rest rounded dough pieces for 8 minutes
Resting
Roll each dough piece into a sausage shape. Ensure that the roll maintains an even
thickness from end to end. Divide the sausage in half. Divide each half into 5 equal
pieces and round into balls.
Large Doughnuts: 800g 10 = 80g each
Small Doughnuts: 330g 10 = 33g each
Dividing
Page 62
Method:
Jam and Custard Round Doughnuts:
Round each dough piece and place on baking tray:
Large: 5 x 6 (30 pieces) per baking tray.
Small: 5 x 6 (30 pieces) per baking tray.
Stage
Moulding
Ring doughnuts:
Press thumb and index finger through the centre of the dough piece and gently stretch
the dough into a ring shape and place on baking tray.
Large: Pack 5 x 4 (20 pieces) per baking tray.
Small: Pack 5 x 6 (30 pieces) per baking tray.
Cream and Custard Long doughnuts:
Roll dough piece into a sausage shape, with an even thickness from end to end. Place
dough pieces on the baking tray.
Large: Pack 4 x 5 per baking tray.
Small: Pack 5 x 6 per baking tray.
Proofing

Test oil temperature by dropping a piece of dough into the oil.
When dough lifts immediately, the oil is ready for frying.
Fry the dough pieces until golden brown.
Frying
Remove from the fryer when done and place on baking tray with crispy side facing to
the top.
Finishing
Jam and Custard Round Doughnuts:

Roll in white sugar while it is still hot.
Press a small hole with a nozzle in the centre of the doughnut on the crispy side. Use a
piping bag with star shaped nozzle and fill with jam or custard (See Custard Mix recipe
under Assorted Mixes). Then pipe the filling into the doughnut through the hole.
Jam
Custard
Large
20g
30g
Small
10g
15g
Ring doughnuts:
Cool down completely.
Dip the crispy surface of the doughnut in the icing sugar mix (See Icing Sugar recipe
under Assorted Mixes) and decorate with 100s/1000s, chocolate vermicelli or nuts.
Cream and Custard Long Doughnuts:
Roll in white sugar while it is still hot.
Place all doughnuts with crispy side at the top.
Cut lengthwise on crispy side, not too deep.
Use a piping bag with star shaped nozzle and fill with cream or custard (See Custard Mix
recipe under Assorted Mixes). Then pipe the filling into the doughnut along the slit.
Cream
Custard
Large
20g
30g
Small
10g
15g
Finish off with 100s/1000s or chocolate vermicelli.

Doughnuts are ready for the counter
Page 63
CUSTARD BUNS (B120)
12.38
Group
1
2
3
4
Portion Yield
Dough Piece
Dough Balls
Resting Time
Ingredients
Cake Flour
Yeast
Water
1 x 12.5 Kg
2.500 kg
750 gm
7.5 Lt
Total Dough
Weight
Total Weight
12.500
2.500
0.750
7.500
23.250
Custard Mix
Bun Glaze Mix
Icing Sugar Mix
365
0.600 kg
0.060 kg
8 min
Baking Temp.
Baking Time
Mixing Time
Proofing Time
200 - 220C
15 min
2 Slow - 8 Fast
45 min
Method:
Stage
Scaling
Mixing
Scale off 0.600kg dough pieces for 10 Custard Buns
Scaling

Rounding
Resting

Ensure that the sausage maintains an even thickness from end to end. Then divide the
sausage in half. Divide each half into 5 equal pieces and round into balls.
Custard Buns: 0.600kg 10 = 0.060kg each
Dividing
Dust the production table. Turn moulded dough balls upside down on the rough side
and dust. Roll dough balls into an oval shape with rolling pin.
Apply 0.030kg of custard mix, group 2 (See Custard Mix recipe under Assorted Mixes) in
the centre of the dough
Moulding
Page 64
Method:
Fold the top end of the dough to the center over the custard mix. Apply a dash of
water on top of this end piece of dough. Fold the other half piece over this piece of
dough to seal the two pieces.
Stage

Place custard buns 4 x 5 (20 pieces) per baking tray.
Panning
Proofing

Oven
setting
Lift baking tray from the trolley and place on the production table.
Unloading
Brush bun glaze mix on the entire Custard Bun surface immediately after baking. Allow
the buns to cool.
Glazing
Whisk group 4 ingredients, Icing Sugar Mix until smooth. (See Icing Sugar recipe under
Assorted Mixes). Smear or drizzle icing sugar mix on top of Custard Buns OR dust Custard
Buns with icing sugar.
Icing
Custard Buns are ready for the counter
Tip!
When you are pushed for time and you need to fill your counter
rather dust the custard buns with icing sugar powder & then
drizzle with icing sugar mix. It takes less time.
Page 65
RAISIN LOAVES (B120)
12.39
Group
1
3
Portion Yield
Dough Piece
Resting Time
Ingredients
Cake Flour
Yeast
Water
Bakers Mix
1 x 12.5 Kg
2.500 kg
750 gm
7.5 Lt
2.195 kg
Total Dough
Weight
Total Weight
12.500
2.500
0.750
7.500
2.195
25.445
Bun Glaze
40 Loaves
0.400 kg
8 min
Baking Temp.
Baking Time
Mixing Time
Proofing Time
200 - 220C
25 min
2 Slow - 8 Fast
45 min
Method:
Stage
Scaling
Mixing
Weigh the dough and determine 10% of its weight. Remove the dough from the scale
and put it back into the mixer. Scale Bakers Mix (group 2) to 10% of the dough weight
that was calculated. Add the Bakers Mix to the dough in the mixer. Mix for 2 minutes
slow speed. Do not over mix.
Bakers Mix
Scaling
Scale off 0.400kg dough pieces for 1 Raisin Loaf.
Rounding
Resting
Moulding
Mould rounded dough pieces into oblong shapes using both hands
Panning
Brush the inside of the mini pans with pan release. Place moulded dough pieces with
seam line facing to the bottom of the pan. Put pans into an oven trolley.
Page 66
Method:
Stage
Proof for 45-60 minutes until dough is 2cm above the pan rim.
Proofing

Oven
setting
Unloading

Place Raisin Loaves onto a baking tray.
De-panning
Glazing
Brush bun glaze mix across the entire surface immediately after baking.
Raisin Loaves are ready for the counter
Tip!
Handle the dough with care during proofing. It is very sensitive
and slight bump may cause it to fall flat.
Page 67
RAISIN BUNS (B120)
12.40
Group
1
3
Portion Yield
Dough Piece
Dough Ball
Proofing Time
Ingredients
Cake Flour
Yeast
Water
Bakers Mix
1 x 12.5 Kg
2.500 kg
750 gm
7.5 Lt
2.195 kg
Total Dough
Weight
Total Weight
12.500
2.500
0.750
7.500
2.195
25.445
Bun Glaze
301
0.800 kg
0.080 kg
45 min
Baking Temp.
Mixing Time
Baking Time
200 - 220C
2 Slow - 8 Fast
2 Slow
15 min
Method:
Stage
Scaling
Mix on 2 minutes on slow speed and 8 minutes on fast speed until dough is developed.
Mixing
and put it back into the mixer. Scale Bakers (group 2) to 10% of the dough weight that
was calculated. Add the Bakers Mix to the dough in the mixer. Mix for 2 minutes on slow
speed. Do not over mix.
Bakers Mix
Scaling
Scale off 0.800g dough pieces for 10 Raisin Buns
Rounding
Resting
Dividing
equal pieces and round into balls.
Raisin Buns: 0.800g 10 = 0.080kg per ball
Page 68
Method:
Stage

Place dough balls 5 x 6 (30 pieces) per baking tray.
Panning
Proofing

Oven
setting
Unloading
Brush bun glaze mix on the entire Raisin Bun surface immediately after baking.
Glazing
Raisin Buns are ready for the counter.
Tip!
Add egg yellow colouring to the dough to make yellow raisin
buns.
Page 69
CREAM BUNS (B120)
12.41
Group
1
2
3
Portion Yield
Dough Piece
Dough Ball
Proofing Time
Ingredients
Cake Flour
Yeast
Water
Bun Glaze
Cream, whipped
274
0.800 kg
0.080 kg
45 min
1 x 12.5 Kg
2.500 kg
750 gm
7.5 Lt
Total Dough
Weight
Total Weight
12.500
2.500
0.750
7.500
23.250
2.800
2.8 Lt
Baking Temp.
Mixing Time
Baking Time
200 - 220C
2 Slow - 8 Fast
2 Slow
15 min
Method:
Stage
Scaling
Mix on 2 minutes on slow speed and 8 minutes on fast speed until dough is developed.
Mixing
Scale off 0.800g dough pieces for 10 Cream Buns
Scaling

Rounding
Resting
equal pieces and round into balls.
Cream Buns: 0.800g 10 = 0.080kg per ball
Dividing

Place dough balls 5 x 6 (30 pieces) per baking tray.
Panning
Proofing
Page 70
Method:
Stage

Oven setting
Unloading
Glazing
Brush bun glaze mix on the entire Cream Bun surface immediately after baking.
Slit the bun across the top of the bun.
Pipe 10g whipped cream into the slit of the bun.
Decorating
Cream Buns are ready for the counter.
Tip!
Beat the cream until just stiff. Do no over beat or else the cream
will break into water & butter.
Page 71
TEA CAKES (B120)
12.42
Group
1
2
3
Ingredients
Cake Flour
Yeast
Water
Bun Glaze
Cream, whipped
Portion Yield
Dough Piece
Dough Ball
Resting Time
Proofing Time
45 Tea Cakes
0.530 kg
0.053 kg
8 min
45 min
1 x 12.5 Kg
2.500 kg
750 gm
7.5 Lt
Total Dough
Weight
Total Weight
12.500
2.500
0.750
7.500
23.250
2.800
2.8 Lt
Baking Temp.
Mixing Time
Baking Time
200 - 220C
2 Slow - 8 Fast
2 Slow
15 min
Method:
Stage
Scaling
Mixing
and put it back into the mixer. Scale Bakers Mix to 10% of the dough weight that was
calculated. It should be close to the weight calculated above in group 2 ingredients.
Add the Bakers Mix to the dough in the mixer. Mix for 2 minutes slow speed. Do not over
mix.
Bakers Mix
Scaling
Dust the bowl on the scale and scale off 0.530kg dough pieces for 1 Tea Cake.
Moulding
Round each dough piece into a ball with both hands in a clock and anti clockwise
smooth side on top.
Resting
Scaling
Roll each dough piece into a sausage shape. Ensure that the roll maintains an even
thickness from end to end. Divide the sausage in half. Then divide each half into 5
equal pieces. Round each dough piece into a ball. Place the smooth side up on the
production table.
Page 72
Method:
Tea Cake: 0.530kg 10 = 0.053kg per dough piece ball.
Stage
Prepare a round cake pan (17cm diameter) with pan release.

Pack 10 dough piece balls into a cake pan. There should be 8 dough pieces on the
outer edge and 2 dough pieces in the centre.
Place cake pans onto a baking tray into a confectionery trolley.
Panning
Proof for 45 minutes until dough is level with the rim of the pans.
Proofing

Oven
settings
Lift baking the tray with cake pans from the trolley and place on the production table.
Unloading
De-pan the Tea Cakes from the Cake Pans. Place the Tea Cakes on a clean baking
tray.
De-panning
Glazing
Brush bun glaze mix on the entire top surface area of the Tea Cake immediately after
baking. Allow the Tea Cakes to cool.
Icing
Whisk group 4 ingredients, icing sugar mix until smooth. (See Icing Sugar recipe under
Assorted Mixes). Add food colorants to the icing if desired and drizzle icing sugar mix on
top of Tea Cakes.
Finishing off
Sprinkle with group 5 ingredients, 100/1000s or Chocolate Vermicelli to finish off.
Tea Cake is ready for the counter.
Tip!
Use different coloured icing sugar mixes on top of the Tea Cakes
to fit in with a theme. E.g. Use pink and white icing for Valentines
Day.
Page 73
CHELSEA BUNS (B120,B240, B480)
12.43
Group
1
3
4
Ingredients
Cake Flour
Yeast
Water
Bakers Mix
1 x 12.5 Kg
2.500 kg
750 gm
7.5 Lt
2.195 kg
Total Dough
Weight
Total Weight
12.500
2.500
0.750
7.500
2.195
25.445
Bun Glaze Mix

Icing Sugar Mix
Portion Yield
Disk Size
219
0.110 kg 0.120 kg
Baking Temp.
Mixing Time
Proofing Time
45 min
Baking Time
200 - 220C
2 Slow - 8 Fast
2 Slow
15 min
Method:
Stage
Scaling
Mixing
that was calculated and add to the dough in the mixer.
Bakers Mix
Mixing
Mix for 2 minutes on slow speed. Do not over mix.
Moulding
Dust the production table before placing the dough on it.
Shape the dough into a rectangle and ensure all the edges are straight.
Dust the rolling pin and roll out the dough until 1cm thick. Ensure the edges are
straight while rolling. Lift up the dough to add more dusting underneath.
Use a brush or sponge roller to roll a thin layer of water onto the entire dough surface.
Draw a line with cinnamon mix (See Cinnamon Sugar Mix recipe under Assorted Mixes)
along the bottom length of the dough, 3cm away from the edge. Do not apply
cinnamon mix on this bottom edge. Only apply a thin layer of cinnamon mix to the
larger area above.
Page 74
Method:
Start rolling the dough piece from the edge with cinnamon mix. Stretching the dough
continuously to ensure the roll is tight and it maintains an even thickness from end to
end. The roll should have 6 - 8 rolls.
Stage
Use a sharp knife or metal scraper to cut the disks into 2-3cm thick disks. Adjust the
thickness to ensure each disk weighs 0.110g 0.120kg. Scale disks constantly to
ensure accurate scaling.
Scaling

Place disks 5 x 7 (35 pieces) per baking tray.
Pack the disks around the edges, with the seam line facing towards the centre of the
baking tray. Place baking tray into a confectionary trolley.
Panning
Proof for 45 minutes until disks cover the entire surface of the tray.
If the centre of the Chelsea Bun pops up then push it lightly back with your finger just
before baking.
Proofing

Oven
settings
oven. Lift baking tray from the trolley and place on the production table.
Unloading
Brush bun glaze mix on the entire Chelsea Bun surface immediately after baking. Allow
the buns to cool.
Glazing
Whisk group 4 ingredients, icing sugar mix until smooth. (See Icing Sugar recipe under
Assorted Mixes). Smear or drizzle icing sugar mix on top of Chelsea Buns.
Icing
Chelsea Buns are ready for the counter.
Tip!
When packing the Chelsea Buns onto the tray for proofing,
alternate the big and small buns on the tray so all the smaller buns
have more space to proof, and all the buns may eventually be the
same size.
Page 75
HOT CROSS BUNS (B120)
12.44
Group
1
2
3
Ingredients
Cake Flour
Yeast
Water
Bakers Mix
Cut Peel
Mixed Spice Powder
Cinnamon
Liquid Bun Spice
Cross Paste
1 x 12.5 Kg
2.500 kg
750 gm
7.5 Lt
3.380 kg
380 gm
150 gm
150 gm
30 ml
Total Dough
Weight
Total Weight
12.500
2.500
0.750
7.500
3.380
0.380
0.150
0.150
0.030
27.340
Bun Glaze
Portion Yield
Dough Piece
Dough Ball
Proofing Time
73 sets of 6 buns
0.600 kg
0.060 kg
45 min
Baking Temp.
Mixing Time
Baking Time
200 - 220C
2 Slow - 8 Fast
2 Slow
15 min
Method:
Stage
Scaling
Mixing
that was calculated. Add the Bakers Mix to the dough in the mixer. Mix for 2 minutes
slow speed. Do not over mix.
Bakers Mix
Scaling
Scale group 3 ingredients and add to the dough above.
Mixing
Mix for 2 minutes slow speed. Do not over mix.
Scaling
Scale off 3 x 0.600kg dough pieces for 30 Hot Cross Buns
Rounding
Page 76
Method:
Stage
Resting

Ensure that the sausage maintains an even thickness from end to end. Then divide the
sausage in half. Divide each half into 5 equal pieces and round into balls.
Hot Cross Buns: 0.600g 10 = 0.060kg per ball
Dividing
Prepare a baking tray with pan release or brush 5 aluminum foil trays with pan release
per baking tray. Place dough balls 9 x 6 (54 pieces) per baking tray or place 2 x 3 (6
pieces) per aluminum foil tray.
Scaling
Panning
Proofing
Use a small plain nozzle and piping bag to pipe the crosses on the buns with cross
paste, group 4 (see below for the cross paste recipe).
Hot Cross
Bun

Oven
settings
Unloading
Brush bun glaze mix on the entire Hot Cross Bun surface immediately after baking.
Glazing
Hot Cross Buns are ready for the counter.
Hot Cross Bun Cross Paste:

Group
1
Mixing
Ingredients
Cake Flour
Maizena
Water
Baking Powder
Cooking Oil
1 Kg
1.000 kg
1.5 Lt
40 gm
400 ml
Total Dough
Weight
Total Weight
10.000
1.000
1.500
0.040
0.400
3.940
Mix all dry ingredients

Add liquid and whisk into a
smooth paste.
Tip!
Ensure you have plenty of these available for Easter!
Page 77
12.45
RED CAKES
1 (B120,B240, B480)
Group
1
Ingredients
Eggs
White Sugar
Vanilla Essence
Yellow Margarine, soft
Cake Flour
Baking Powder
Water
Apricot Jam
Water (Hot)
Pillar Box Red
Coconut , desiccated
Portion Yield
Mixing Time
700 gm
1.000 kg
30 ml
1 kg
3 kg
100 gm
1.4 Lt
Total Batter
Weight
2 kg
250 ml
50 gm
Total Syrup
Weight
1.350 kg
57 Red Cakes
5 Fast / 15 Fast
Total Weight
0.700
1.000
0.030
1.000
3.000
0.100
1.400
Baking Temp.
Baking Time
7.330
2.000
0.250
0.050
2.300
1.350
200 C
15 - 20 min
Method:
Stage
Scaling
Mix for 5 minutes on fast speed.
Mixing
Scale all ingredients in group 2 and add to the mixing bowl above.
Scaling
Mixing
Prepare 2 baking trays with pan release and dust with flour.
Use a no. 10 cutter to make circles in the flour, 5 x 7 (35 circles) per baking tray.
Panning
Place the batter into a piping bag without a nozzle and pipe enough batter to fill each
circle on the baking tray. 0.060kg per circle.
Piping

Insert trolley into the oven when ready.
Oven
Settings
Page 78
Method:
Remove the cakes from the trays.
Stage
Unloading
SYRUP:
Scale group 3 ingredients and mix well. Heat the mixture slowly until it starts to simmer,
then remove from heat.
Scaling
Place group 4, coconut in a large plastic bowl.
Finishing
Dip two Red Cakes at the same time into the syrup.
Put the flat sides against each other and then dip and roll in the coconut.
Pack full Red Cakes onto a baking tray.
Red Cakes are ready for the counter.
Tip!
Ensure there are two people assembling these red cakes. One
person should dip it into the syrup and the other person should
roll it in the coconut.
Page 79
12.46
RED CAKES
2 (B120,B240,B480)
Group
1
Ingredients
Eggs
White Sugar
Cake Flour
Baking Powder
Ovalet (Optional)
Apricot Jam
Water (Hot)
Pillar Box Red
Coconut , desiccated
Portion Yield
Mixing Time
58 - 60 Red Cakes
12 Fast
1.370 kg
1.870 kg
2.250 kg
180 gm
150 gm
Total Batter
Weight
2 kg
250 ml
50 gm
Total Syrup
Weight
1.350 kg
Total Weight
1.370
1.870
2.250
0.180
0.150
Baking Temp.
Baking Time
5.820
2.000
0.250
0.050
2.300
1.350
200 C
10 min
Method:
Stage
Scaling
Mixing
Scale all ingredients in group 2 and add to the mixing bowl 5 minutes after group 1 is
mixing.
Scaling
Brush a small amount of pan release into each hollow in the 3 Red Cake trays.
Scoop dough into a piping bag without a nozzle.
Pipe 0.040kg into each hollow until almost half full.
Each tray can fill 48 halves. There should be 136 Halves
Panning

Set the baking timer control for 10 minutes
Remove the cakes from the trays.
Oven
Settings
Unloading
Page 80
Method:
SYRUP:
Stage
Scale group 3 ingredients and mix well. Heat the mixture slowly until it starts to simmer,
then remove from heat.
Scaling
Place group 4, coconut in a large plastic bowl.
Finishing
Dip two Red Cakes at the same time into the syrup.
Put the flat sides against each other and then dip and roll in the coconut.
Pack full Red Cakes onto a baking tray.
Red Cakes are ready for the counter.
Tip!
Ensure there are two people assembling these red cakes. One
person should dip it into the syrup and the other person should roll it
in the coconut.
Page 81
12.47
JAM SLAB (B120,B240, B480)
Group
1
Ingredients
Margarine
Eggs
White Sugar
Cake Flour
Baking Powder
Salt
Apricot Jam
Portion Yield
Mixing Time
Total Weight
1.100
0.400
0.900
2.250
0.050
0.010
1.100 kg
8
900 gm
2.250 kg
50 gm
10 gm
Total Dough
Weight
1.5 kg
Total Weight
40 Pieces
6 Fast / 4 Slow
4.710
1.500
6.210
Baking Temp.
Baking Time
190 C
15 min
Method:
Stage
Scaling
Mix for 6 minutes on fast speed
Mixing
Scale all ingredients in group 2 and add to the mixing bowl.
Scaling
Mix for 4 minutes on slow speed until a dough forms.

Scale 1.800kg dough and keep in the fridge.
Mixing

Spread the remaining dough by hand at first and then roll the dough evenly in the
bottom of the baking tray.
Panning
Scaling
Scale group 3, apricot jam and spread evenly across the dough.
Finishing
Grate the 1.800kg dough left aside, evenly on top of the Apricot jam layer.
Put baking tray into a confectionery trolley.
Oven
Settings

Unloading
Divide 5 x 8 = 40 pieces with 5-wheel cutter and sharp knife.
Jam Slabs are ready for the counter
Page 82
12.48
SWISS ROLL (B120,B240, B480)
Group
1
2
3
Ingredients
Eggs
White Sugar
Vanilla Essence
Cake Flour
Baking Powder
Milk
Oil
Apricot Jam, smooth

Portion Yield
Total Weight
1.050
0.900
0.015
1.000
0.050
0.500
0.050
21
900 gm
15 ml
1 kg
50 gm
500 m
50 ml
Total Dough
Weight
800 gm
30 Slices
3.465
0.800
Baking Temp.
Baking Time
250 C
6 min
Method:
Scale all ingredients in group 1 and place into a large stainless steel mixing bowl.
Stage
Scaling
Whisk group 1 by hand until sugar is completely dissolved.
Whisk
Scale group 2 & 3 ingredients separately at first and then add to the mixing bowl above.
Scaling
Whisk until well blended. Ensure there are no lumps in the batter.
Whisk
Prepare a baking tray with pan release. Put grease proof paper in the baking tray on
top of the pan release layer. Cover the bottom of the tray only.
Put pan release layer on top of the grease proof paper.
Panning
Pour entire batter into the baking tray and spread evenly.
Ensure that the batter is evenly spread into the corners.
Put baking tray carefully into a confectionery trolley.
Set baking timer control for 6 minutes.
Oven
Settings
Unloading
Put a refuse black bag on the production table.

Sprinkle 0.040kg of sugar evenly across the refuse black bag.
Finishing
Page 83
Method:
Turn baked Swiss Roll out onto the black bag.
Take off the greaseproof paper.
Stage
De-panning
Finishing
Spread group 4 ingredients, apricot jam evenly across the cake layer.
Roll up the cake towards you. End with the seam line at the bottom.
Remove the black bag carefully. Dust with icing sugar when cool.
Dividing
Divide roll into 2 equal parts with a sharp bread knife.
Divide each half into 3 equal parts.
Cut 5 equal disks from each third. There should be 30 slices.
Pack disks onto a clean baking tray, and ensure it does not unroll.
Alternatively: Cut only 15 disks from the one half and 3 loaves of equal size from the
other half.
Swiss roll slices are ready for the counter
Tip!
Roll this cake immediately after baking. This will prevent it from
cracking.
Page 84
12.49
LAMINGTONS (B120,B240, B480)
Group
1
2
3
Ingredients
Eggs
White Sugar
Vanilla Essence
Cake Flour
Baking Powder
Milk
Oil
21
900 gm
15 ml
1 kg
50 gm
500 m
50 ml
Total Dough
Weight
800 gm
Apricot Jam, smooth

Portion Yield
Total Weight
1.050
0.900
0.015
1.000
0.050
0.500
0.050
3.465
0.800
Full Swiss Roll: 80 pieces

Half Swiss Roll: 40 pieces
Method:
Use a baked Swiss roll.
Full Swiss Roll: Divide into 8 x 10 = 80 pieces.
Half Swiss Roll: Divide into 5 x 8 = 40 pieces.
Stage
Dividing
Peel or scrape off the brown top crust layer from each piece with a knife.
CHOCOLATE SAUCE:
Scale all ingredients in group 1 and place into a plastic mixing bowl.
Scaling
Mix with a wooden spoon.

Add the cold water, group 2 and mix well.
Then add the boiling water, group 3 and mix until a smooth paste.
Mixing
Boil for 5 minutes on high temperature.

Stir occasionally to ensure a smooth paste.
Cool down.
Microwave
Put coconut, group 4 into a separate bowl next to the chocolate sauce.
Dip the entire cake pieces into the chocolate sauce.
Then dip in coconut. Ensure the entire piece is covered in coconut.
Finishing
Display on a baking tray or small tray.

Lamingtons are ready for the counter.
Page 85
12.50
TRADITIONAL
GINGER
BISCUITS
(B120,B240, B480)
Group
1
2
3
Ingredients
Syrup
Margarine (Yellow)
Brown Sugar
Eggs
Milk
Bicarbonate of Soda
Cake Flour
Ginger, Fine
Portion Yield
Dough Weight per Biscuit
Total
F u ll
1.800
1.800
1.800
0.200
0.500
0.060
5.200
0.200
11.560
1.8 lt
1.800 kg
1.800 kg
4 / 2
500 ml
60 gm
5.2 kg
200 gm
Total Dough Weight
Full Mix: 385 biscuits
Half Mix: 192 biscuits
0.030 kg
Baking Temp.
Baking Time
Mixing Time
Weight
Half
0.900
0.900
0.900
0.100
0.250
0.030
2.600
0.100
5.780
190 C
10 - 15 min
4 Fast / 3 Fast / 3 Fast
Method:
Stage
Scaling
Mixing
Scale group 2 ingredients and add to the mixing bowl above.
Scaling
Mixing
Scaling

Dust on top of the dough after mixing and on the production table.
Remove the dough from the mixer and transfer to the production table.
Mixing
Mould the dough into a rectangular shape.

Ensure there is enough dusting underneath the dough and roll out the dough to 1cm
thick.
Moulding
Use the number 12 cutter to cut out the biscuits.

The scaling weight of each cookie is 0.030kg.
Cutting
Page 86
Method:
Prepare 8 baking trays for a full mix or 4 baking trays for a half mix with pan release.
Pack 6 x 9 (54 biscuits) per baking tray.
Mould all off cuts and left over batter and repeat the moulding procedure.
Stage
Panning
Sprinkle 0.002kg of brown sugar on top of each biscuit.
Finishing

Set baking timer control for 10-15 minutes.
Oven
Settings
oven. Lift baking tray from the trolley and place on the production table. Loosen the
biscuits immediately from the baking tray and load all the biscuits onto one baking tray.
Unloading
Ginger biscuits are ready for the counter.
Tip!
Use a ginger bread man cutter to cut out the cookies for variety. If
you use more dough for this cookie then the costing will be higher.
Page 87
12.51
COCONUT BISCUITS
(B120,
B240,
B480)
Group
1
Ingredients
Margarine (Yellow)
White Sugar
Eggs
Coconut
Baking Powder
Salt
Cake Flour
Portion Yield
900 gm
1.4 kg
20
500 gm
90 gm
10 gm
2.5 kg
Total Dough
Weight
160 biscuits
0.040 kg
Total Weight
0.900
1.400
1.000
0.500
0.090
0.010
2.500
6.400
Baking Temp.
Baking Time
Mixing Time
200 C
15 min
6 Fast / 4 Slow
Method:
Measure all ingredients in group 1 and place in the mixing bowl.
Stage
Scaling
Mixing
Measure the ingredients in group 2 and add to the mixing bowl above.
Scaling

Mixing

Ensure there is enough dusting underneath the dough and roll out the dough to 1cm thick.
Moulding

The scaling weight of each biscuit is 0.040kg.
Dividing
Panning
Oven
Setting
Unloading
Page 88
After the baking time press / turn the alarm switch off and remove the trolley from the oven.
Loosen the biscuits immediately from the baking tray and load all the biscuits onto one baking
tray.
Coconut Biscuits are ready for the counter.
Tip!
Do not bake these cookies for too long. They should be white on top and not
brown. The coconut can quickly turn them brown if you keep them in for a bit
longer.
Page 89
12.52
SHORT BREAD BISCUITS (B120, B240,
B480)
Group
1
Ingredients
Margarine (Yellow)
Eggs
Icing Sugar
Cake Flour
Corn Flour
Total Weight
3.000
1.500
0.600
5.000
0.200
10.300
3 kg
30
600 gm
5 kg
200 gm
Total Dough
Weight
100s & 1000s &/or Vermicelli
Portion Yield
340 biscuits
0.030 kg
Baking Temp.
Baking Time
Mixing Time
200 - 210 C
15 min
6 Fast / 4 Slow
Method:
Stage
Scaling
Mix on 6 minutes fast speed until sugar is creamy.
Mixing
Scaling

Mixing

Ensure there is enough dusting underneath the dough and roll out the dough to 1cm
thick.
Moulding

The scaling weight of each biscuit is 0.030kg.
Cutting

Place baking trays into a confectionery trolley
Mould all off cuts and left over dough and repeat the moulding procedure.
Decorate with 0.002kg of 100/1000's or Chocolate Vermicelli per biscuit.
Panning
Pre-set temperature on 200 210C.

Set baking timer control for 15 minutes.
Oven
Setting
Finishing
Unloading
Page 90
Loosen the biscuits immediately from the baking tray and load all the biscuits onto one
baking tray.
Short bread biscuits are ready for the counter.
Tip!
Use biscuit cutters to make various shapes on top of the biscuits.
Page 91
12.53
QUEEN CAKES (B120, B240, B480)
Group
1
Ingredients
Margarine
White Sugar
Eggs
Milk
Oil
Vanilla or Lemon essence
Cake Flour
Baking Powder
Portion Yield
Batter Weight
Total
F u ll
1.400
1.500
1.400
1.000
0.060
0.040
3.000
0.100
8.500
1.400 kg
1.500 kg
28 / 14
1 lt
60 ml
40 ml
3 kg
100 gm
Total Batter Weight
Full Mix: 170 biscuits
Half Mix: 85 biscuits
0.050 kg per cup
Weight
Baking Temp.
Baking Time
Mixing Time
Half
0.700
0.750
0.700
0.500
0.030
0.020
1.500
0.050
4.250
190 - 200 C
10 - 15 min
6 Fast / 4 Slow
Method:
Stage
Scaling
Mixing
Scaling
Mixing
Measure the ingredients in group 3 and add to the mixing bowl.
Scaling
Mixing
Put paper cups into the muffin tray.

Scoop the batter into a piping bag with/without a nozzle.
Pipe 0.050kg batter into each paper cup.
Moulding
Optional: Sprinkle each cup with 0.001kg chocolate vermicelli or 100s & 1000s.
Cutting
oven. Lift baking tray from the trolley and place on the production table. Remove the
Queen Cakes with paper cups from the trays.
Queen Cakes are ready for the counter.
Page 92
Tip!
When piping the batter, place the baking tray with paper cups onto
the scale. Zero the scale and pipe 50gm into one cup, then zero the
scale and repeat the procedure until all the cups are filled.
12.54
CRUNCHIES (B120, B240, B480)
Group
1
Ingredients
Margarine (Yellow)
Brown Sugar
Syrup
Cake Flour
Bicarbonate of Soda
Oatmeal
Coconut, desiccated
Portion Yield
Mixing Time
Total Weight
1.250
1.250
0.100
0.800
0.040
1.000
0.500
1.25 kg
1.25 kg
100 ml
800 gm
40 gm
1 kg
500 gm
Total Dough
Weight
50 pieces
4 Fast / 4 Slow
4.940
Baking Temp.
Baking Time
190 C
15 - 20 min
Method:
Stage
Scaling
Mixing
Scaling
Mix for 4 minutes on slow speed
Mixing
Prepare a baking tray with pan release. Spread the mixture into the baking tray and
then roll evenly with a rolling pin within the tray.
Panning
Cut into 5 x 10 (50 pieces) with a 5-wheel cutter and sharp knife before baking.
Dividing

Set the baking timer control for 15-20 minutes.
Oven
Settings
Unloading
Cut into 5 x 10 (50 pieces) with 5-wheel cutter and sharp knife to loosen into pieces.
Dividing
Crunchies are ready for the counter.
Page 93
12.55
RAINBOW CAKES
(B120,
B240,
B480)
Group
1
4
5
Ingredients
Chocolate Sponge Full Mix
Eggs
Cold water
Vanilla Sponge Full Mix
Eggs
Cold water
Vanilla Sponge Full Mix
Eggs
Cold water
Pillar Box Red Colouring
Apricot Jam
100/1000s &/or vermicelli
Portion Yield
Mixing Time
Total Weight
2.500
1.060
1.060
5.000
2.120
2.120
5.000
2.120
2.120
0.010
14.977
2.5 kg
21
1.060 lt
2 x 2.5 kg
42
2.120 lt
2 x 2.5 kg
42
2.120 lt
10 ml
Total Batter
Weight
3 x 250 gm
30 pieces
8 Fast
0.750
Baking Temp.
Baking Time
190 C
10 - 15 min
Method:
CHOCOLATE SPONGE MIX:
Stage
Mixing

Place a layer of grease proof paper on top of the pan release layer in the baking tray.
Apply another layer of pan release on top of the grease proof paper. Pour the
chocolate sponge mix batter evenly into the baking tray.
Put the baking tray into a confectionery trolley.
Panning
Scale
VANILLA SPONGE MIX:

Repeat the exact same process above with ingredients in group 2 and place into a
separate baking tray.
PINK SPONGE MIX:
Repeat the exact same process above with ingredients in group 3 and place into a
separate baking tray.
Set the baking timer control for 10-15 minutes.
Oven
Settings
Page 94
Method:
oven. Lift baking tray from the trolley and place on the production table to cool.
Stage
Unloading
Turn out the chocolate layer for the bottom of the 3 layers.
Remove the grease proof paper from the cake.
Spread 0.250kg smooth Apricot Jam (group 4) evenly over the cake.
Finishing
Turn out the 2nd color, place on top of the jam layer.
Spread 0.250kg smooth Apricot Jam (group 4) over the cake.
Turn out the 3rd color, place on top of the jam layer.
Spread 0.250kg smooth Apricot Jam (group 4) over the last layer.
Decorate with Icing sugar mix on top of the jam.
End off with 100/1000's and/or Vermicelli.
Cut into 5 x 6 = 30 pieces with a sharp bread knife.
Dividing
Rainbow cakes are ready for the counter

Tip!
Use different colours of vermicelli on top to decorate each cake differently.
Page 95
12.56
RAVANA (B120, B240, B480)
Group
1
Ingredients
Margarine (Yellow)
Brown Sugar
Syrup
Cake Flour
Bicarbonate of Soda
Oatmeal
Coconut, desiccated
Portion Yield
Mixing Time
Full Mix 30 pieces

Half Mix: 20 pieces
5 Fast
1.25 kg
1.25 kg
100 ml
800 gm
40 gm
1 kg
500 gm
Total Dough
Weight
Total Weight
1.250
1.250
0.100
0.800
0.040
1.000
0.500
4.940
Baking Temp.
240 - 250 C
Baking Time
12 min
Method:
Scale all ingredients in group 1 and place into a small mixing bowl.
Stage
Scale
Mix together by hand.
Mixing
Bring mixture to the boil.
Boil
Scale ingredient in group 2 and add to the above. Allow mixture to cool down
completely.
Scale
Scale ingredients in group 3 and whisk. Add to the above. Whisk until blended.
Scale
Scale ingredients in group 4 and place with above ingredients into the mixer.
Scale
Mixing

Place a layer of grease proof paper on top of the pan release layer in the baking tray
and ensure it sticks up on the edges of the pan. Apply another layer of pan release on
top of the grease proof paper. Pour the batter evenly into the baking tray.
Put the baking tray into a confectionery trolley.
Panning
Page 96
Method:
Stage
Oven
Setting
oven. Lift baking tray from the trolley and place on the production table to cool.
Unloading
Full Mix: Cut into 5 x 8 = 40 pieces with a sharp bread knife.

Half Mix: Cut 4 x 5 = 20 pieces with a sharp bread knife.
Dividing
Ravana is ready for the counter.
Tip!
Purchase lemon essence in bottles of 30ml. It makes it easier
During preparation. A full mix uses a full bottle and a half
Mix uses half a bottle.
Page 97
12.57
MUFFINS (B120, B240, B480)
Group
1
Ingredients
Muffin tube (bag)
Portion Yield
Weight per cup
12
0.080kg
1 kg
Total Batter
Weight
Baking Temp.
Baking Time
Total Weight
1.000
1.000
190 - 200 C
15 min
Method:
Insert 12 paper cups (baking cases No. 14 / 12) into the muffin pans.
Stage
Prepare
muffin pan
Piping
Snip the one end of the muffin tube (bag) open, about 1cm in diameter. Squeeze the
batter through this hole into 12 muffin cups evenly, about 0.080kg per cup.
Oven
settings
Unloading
oven. Push trolley towards the dumping table. Pack muffins onto a clean baking tray.
Muffins are ready for the counter.
The following flavours are available: Choc Chip, Blueberry, Banana, Lemon & Poppy
seed, Bran, Bran & Raisin, Butterscotch, Carrot, Daybreak, Double Choc, Health,
Orange, Vanilla, and Choc Chip.
Tip!
Make at least three varieties of muffins at a time to provide
your customers with a choice.
Page 98
12.58
HEALTH LOAF (B120, B240, B480)
Group
1
Ingredients
Rutos Natures Valley Full mix
Yeast
Water
Portion Yield
Mixing Time
Dough Piece
10 loaves
6 Fast / 4 Slow
0.510 kg
3.120 kg
130gm
1.9 lt
Total Dough
Weight
Total Weight
3.120
0.130
1.900
Baking Temp.
Baking Time
5.150
200 - 220C
15 min
Method:
Stage
Scaling
Mixing
Dividing

smooth side on top.
Rounding
Resting
Mould each dough piece into an oblong shape.

Brush each moulded dough piece on top with water and sprinkle with 10g of seeds,
e.g. Sesame, Poppy and Sunflower Seeds.
Moulding
Prepare mini pans with pan release. Place dough piece with seam line facing to the
bottom of the mini pan. Put mini pans into the bread trolley.
Panning
Proof for 50-60 min until dough is 1cm above the pan rim.
Proofer
Oven
Settings
Set the steam timer control on 6 seconds.

Press the steam button directly after the start of baking.
Steaming
oven. Push trolley towards the dumping table. Dump the bread from the mini pans on
the dumping table. Pack loaves onto a clean baking tray.
Unloading
Health Loaf is ready for the counter.

Page 99
12.59
RYE BREAD (B120, B240, B480)
Group
1
Ingredients
Ruto Continental Rye Full Mix
Yeast
Water
Portion Yield
Mixing Time
Dough Piece
10 loaves
2 Slow / 6 Fast
0.500 kg
3.120 kg
80 gm
1.8 lt
Total Dough
Weight
Baking Temp.
Baking Time
Total Weight
3.120
0.080
1.800
5.000
250 & 200 C

25 min
Method:
Place the proofing baskets on top of a baking tray.
Put baking tray with baskets into a confectionery trolley.
Put baking trays with moulded dough pieces into a confectionery trolley.
Put dusting on top of these dough pieces.
Stage
Proofing
Proof for 60 min.
BASKET PROOFINGS
Turn the basket carefully up side down onto the baking tray.
Preparing
Dust the tops of the Rye bread.
Cut the dough on top as desired with a very sharp knife or blade.
Set the steam timer control on 6 seconds.
Press the steam button directly after the start of baking.
After 2 minutes, open the damper.
After 5 minutes, close the damper.
Reset the oven temperature on 200C.
Oven
Settings
Steaming
Oven
Settings
Unloading
oven. Push trolley towards the dumping table. Lift baking tray from the trolley and
place on the production table. Pack loaves onto a clean baking tray.
Rye bread is ready for the counter.
Page 100
12.60
APPLE CRUMBLE SLAB
(B120, B240,
B480)
Group
1
Ingredients
Margarine
Eggs
Sugar
Cake Flour
Baking Powder
Salt
Pie Apples
Bakers Mix
Cinnamon Sugar Mix
Portion Yield
Mixing Time
1.1 kg
8
900 gm
2.250 kg
50 gm
10 gm
1.5 kg
250 gm
50 gm
Total Dough
Weight
40 pieces
6 Fast / 4 Slow
Total Weight
1.100
0.400
0.900
2.250
0.050
0.010
1.500
0.250
0.050
6.510
Baking Temp.
Baking Time
190 C
15 min
Method:
Stage
Scaling
Mixing
Scaling
Mix for 4 minutes on slow speed until a dough forms.

Scale 1.600kg dough and keep in the fridge.
Mixing

Spread the remaining dough by hand at first and then roll the dough evenly in the
bottom of the baking tray.
Panning
Scale Pie Apples in group 3 and chop finely.

Scale the remaining ingredients in Group 3 and place all group 3 ingredients in a small
mixing bowl and mix.
Spread the apple mix on top of the dough in the baking tray.
Scaling
Grate the 1.600kg batter kept aside across the apple layer.
Put baking tray into a confectionery trolley.
Finishing
Pre-set oven temperature on 190C.

Oven
Settings
oven. Lift baking tray from the trolley and place onto the production table.
Cut into 5 x 8 (40 pieces) with 5-wheel cutter and sharp knife.
Unloading
Apple Crumble is ready for the counter
Page 101
ASSORTED MIXES
12.61
(B120,
B240,
B480)
12.61.1
BUNGLAZE (B120, B240, B480)

INGREDIENTS
KG
GROUP
1
Bun Glaze Mix

Hot Water ( 50C)
0.400
0.650
1.050
TOTAL WEIGHT
Whisk group 1 ingredients until totally dissolved.
Brush bun glaze on tops of appropriate products immediately after
baking.
MIXING
12.61.2
CINNAMON SUGAR MIX
(B120,
B240, B480)
INGREDIENTS
KG
GROUP
1
White Sugar
Cinnamon, fine
1.000
0.300
1.300
TOTAL WEIGHT
Mix group 1 ingredients thoroughly and store in airtight container.
MIXING
Page 102
12.61.3
CUSTARD MIX (B120, B240, B480)
GROUP
INGREDIENTS
KG
Instant Custard Powder
0.400
Cold Water
1.000
TOTATL WEIGHT
1.400
Whisk group 1 ingredients until well blended.

MIXING
Allow to stand for at least 5 minutes to thicken.
12.61.4
PIZZA BASE MIX
(B120,
B240,
B480)
GROUP
1
MIXING
INGREDIENTS
KG
South Bakels Base Powder
0.500
HOT Water
2.500
TOTAL WEIGHT
3.000
Mix group 1 ingredients until smooth.
Page 103
12.61.5
ICING SUGAR MIX
(B120, B240,
B480)
GROUP
INGREDIENTS
KG
MIXING
Icing Sugar Powder

Water
TOTAL WEIGHT
1.200
0.200
1.400
Whisk group 1 ingredients until smooth.

Optional: Add coloring to icing sugar mix to desired colouring.
Page 104
12.62
CHICKEN MARINADE
(B120, B240,
B480)
Group
Ingredients
Hot Water
Cooking Oil
Lemon Juice
Peri- Peri Powder
Chicken Spice
Red Paprika
Fine Salt
2.250 lt
1lt
500 ml
100gm
250 gm
250 gm
100 gm
Total Weight
2.250
1.000
0.500
0.100
0.250
0.250
0.100
Total
Weight
Marinade Time
Every 20 min
Cooking Temp.
Cooking Time
4.500
150 C
45 min
Page 105
12.63
CHOC SPONGE CAKE (B120)
Group 1
Ingredients:
Eggs
Water
Total Weight
0.450
0.400
Total Weight
0.850
Group 2
Ingredients:
Pettina Instant Chocolate
Sponge mix
Total Weight
1.000
Total Weight
Method:
1.000
St a g e
Place group 1 into a mixing bowl
Scaling
Add group 2 and mix at a slow speed until powder is dispersed
Mixing
Whisk at fast speed for 8 10 minutes
Mixing
Prepare sponge tins with Tinglide and fill no more than of the tin with
Sponge mix
Molding
Bake at + 190oC for 20-25 minutes depending on the size of the sponge
Baking
Page 106
12.64
FRUIT PIE FILLING
(B120,
B240,
B480)
Group 1
Ingredients:
Sugar
Pettina Instant Thickener
Total Weight
0.500
0.100
Total Weight
0.600
Group 2
Ingredients:
Fruit juice / cold water
Canned fruit (drained) etc
pineapples
Total Weight
1.000
3.200
Total Weight
Method:
4.200
St a g e
Mix group 1 well together
Mixing
Add group 2 slowly to prevent lumping
Mixing
When completely dispersed add canned fruit
Mixing
Fill into par-baked tart bases and bake

Viennese Biscuit mix can be used to produce tart bases
Baking
Note: The fruit juice drained from canned fruit may be used as group 2 (fruit
juice/cold water)
Page 107

Chapter12 Recipes

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Chapter

ICE BOX BISCUIT MIX (B120)

Blend together on slow speed until clear

Roll dough into round bars + 30mm thick

Cut into slices of 7.5mm wide with a sharp knife

Bake at 190C until golden brown

Scale off 0.680kg dough pieces.

Rest rounded dough pieces for 8 minutes.

Add 375ml pan release to the sponge in the catch tray.

Pre-set temperature on 220 - 250C. When oven is ready insert trolley.

Scale off 11.200kg heads of dough.

Prepare the next production table by wiping with a damp cloth.

Rest rounded dough pieces for 8 minutes.

Pre-set temperature on 250C. When oven is ready insert trolley.

BROWN BREAD (B120)

Scale off 0.700kg dough pieces.

Add 375ml pan release to the sponge in the catch tray.

Pre-set temperature on 220 - 250C. When oven is ready insert trolley.

BROWN BREAD (B240,480)

Scale off 11.200kg heads of dough.

Prepare the next production table by wiping with a damp cloth.

Rest rounded dough pieces for 8 minutes.

Pre-set temperature on 250C. When oven is ready insert trolley.

Milk & Salt Mix

Rock Buns Dough

Scaling Weight Scones:

Rock Buns: 0.120kg

Prepare baking trays with pan release. Place on baking tray:

Pre set temperature control on 180 - 200C.

SOFT DOUGH (B120, B240, B480)

Measure all ingredients in group 1 and place into mixing bowl.

Follow the required recipe for :

SWEET DOUGH (B120, B240, B480)

Follow the required recipe for:

SCONES (B120, B240, B480)

219 Scones and / or Rock Buns

Mix on 5 minutes slow speed.

Prepare 6 baking trays with pan release.

Place large scones 5 x 7 (35 pieces) per baking tray.

Rest scones for at least 30 - 45 minutes.

When oven is ready insert trolley into the oven.

Scones are ready for the counter

ROCK BUNS (B120, B240, B480)

219 Scones and / or Rock Buns

Mix for 2 minutes on slow speed.

BROWN DINKIES (B120, B240, B480)

Pre-set temperature on 220C.

BROWN CAKE (B120, B240, B480)

Prepare a baking tray with sponge roller and pan release.

Divide 5 x 7 (35 pieces).

Brown Cake is ready for the counter.

WHOLE WHEAT BREAD (B120)

Mix for 2 minutes on slow speed and 12 minutes on fast speed.

Rest rounded dough pieces for 8 minutes.

Add 375ml pan release to the sponge in the catch tray.

Dump the bread from the pans on the dumping table.

WHOLE WHEAT BREAD (B240, B480)

Mix for 2 minutes on slow speed and 12 minutes on fast speed.

Scale and divide the remainder dough.

Rest rounded dough pieces for 8 minutes.

Add 375ml pan release to the sponge in the catch tray.

Pre-set temperature on 250C.

WHITE DINKIES (B120)

Rest dough pieces for 8 minutes.