Place 50 pounds Bizcocho mix, 9 pounds bread flour, and 1 pound & 2 oz of yeast in a stand mixer fitted with the paddle attachment. Mix on 1st speed for 1-2 minutes until well blended. Switch to the bread hook attachment and add 7 pounds 8 oz eggs, 16 pounds & 8oz water, 5 pounds butter, 2 pounds & 3oz fruit bits, and 0.5oz cinnamon and mix on 1st speed for 1-2 minutes until clean up stage is reached. Increase speed to 2 and mix 12-15 minutes until dough is fully developed and has a gluten window. Bulk ferment for 90 minutes at room temperature, covered. Divide dough into 1kg duffs, round, and bench for 20-30 minutes. Roll into long strips, then roll the ends together to make giant ovals. Egg wash the dough, decorate with strips of prepared pasta, acitron strips, and cherries. Proof for 30 minutes at 90 ͦF, 100% relative humidity. Bake at 350 ͦF until golden brown and internal temperature reached 190 ͦF.
Place 2 pounds 8 oz granulated sugar, 2 pounds 8 oz powdered sugar, 5 pounds shortening, 5 pounds 4 ounces bread flour in a bowl fitted with the paddle attachment, stir for one minute and scrape down the bowl. Turn to speed 1 for 45 seconds, scrape the bowl, then speed 2 for 25 seconds. Reserve.