Easter Egg Bread Fruit | Sonneveld

Ingredients

• 5000 g - 50% Flour
• 5000 g - 50% Sonnetmix Inverno
• 600 g - 6% Yeast
• 4700 g - 47% Water approx.
• 6000 g - 60% Raisins
• 1500 g - 15% Walnuts
• 1000 g - 10% Fruitmix
• 500 g - 5% Cashew Nuts
• Sliced Almonds and Florentiner powder
• 3200 g - 32% Almond Paste