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Chocolate Lunchbox Rolls

Ingredients

Method

  • Dough temperature 25°C +/- 2°C.
  • Spiral mixer 2 mins slow and 6 – 8 mins fast.
  • Conventional mixer 10 – 15 mins.
  • High speed mixer 2½ – 3 mins.
  • Add fruit & Belcolade Milk Chunks at final stages of mixing.
  • Process through BDM or roll plant.
  • Prove at 30 – 35°C, 80 – 85% humidity.
  • Prove time approx. 55 – 65 mins.
  • Bake at 190 – 200°C.
  • Baking time approx. 10 mins depending on size.
  • Glaze with Harmony Glaze or Sunset glaze CN20.

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