1. Mix in a conventional mixer on middle speed for 15-20 minutes or in a spiral mixer for 3 minutes on slow speed and 8-10 minutes until dough is formed.
  2. The temperature of the dough should be 27°C (80°F).
  3. Add any fruit required and mix through on slow speed.
  4. Add inclusions and mix on slow speed until clear.
  5. Process dough immediately as required.
  6. Deposit weight 50g each.
  7. Prove at 40°C, 85% relative humidity for 60 minutes.
  8. To make up Macphie Crossing Mix add powder to cold water in machine bowl and using a beater, mix on middle speed until smooth.