Overview
Brioche Paste 10% Concentrate contains vegetable oils, sugar and emulsifiers.
Suitable for the production of top quality brioche products.
Brioche Paste 10% Concentrate
Storage
Cool and dry conditions
Shelf Life
270 days
Type
Paste
Allergens
Wheat
Ingredients
Group 1
Ingredient
KG
%
Bread flour
10.000
100.00
Brioche Paste Concentrate
1.000
10.00
Sugar
0.800
8.00
Yeast
0.400
4.00
Water
5.000
50.00
Total Weight: 17.200
Yield
229 brioche bunsMethod
Brioche Buns
1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 2 minutes and fast speed for 6 minutes, untuil fully developed.
3. Dough temperature should be 24-26℃.
4. Scale at 75g for brioche buns.
5. Prove for 60 minutes.
6. Bake at 220℃ for 14 minutes.
Note: For a richer product, butter can be added to a maximum of 10% on flour weight (not vegan suitable).
Usage
10% on flour weight.
Nutritional Information
Type
Value
Energy (kJ)
2,432.00
Energy (Kcal)
588.00
Fat (g)
53.17
Fat (of which saturates)(g)
21.66
Available Carbohydrate (g)
27.18
Carbohydrate (of which sugars)(g)
25.66
Protein (g)
0.20
Fibre (g)
0.14
Salt (g)
15.68
Ingredients
Dextrose, Rapeseed Oil, Salt, Palm Stearin, Palm Oil, Emulsifiers (E481, E471), Wheat Flour (Statutory Additives: Calcium Carbonate, Iron, Thiamin, Nicotinamide), Colour (E160a(iii)), Flavouring, Flour Treatment Agent (E300 )
Packaging
Code
Size
Type
Palletisation
378500
12.5kg
Lined carton
30
Additional Information
All information and recommendations are based on tests and research believed to be reliable. No guarantee of their accuracy is made however. Since the manufacturers have no control over the conditions under which the products are transported to, stored, handled or used by purchasers all recommendations are made on the condition that the manufacturers and sellers will not be held liable for any damages resulting from their use. No representative of the manufacturers has the authority to waive or change the above provisions, but our technical staff is available to assist purchasers in adapting the fore mentioned products to their needs and circumstances. Nothing contained herein shall imply a recommendation to infringe any patents now or hereafter in existence.
Ingredients
Group 1
Ingredient
KG
%
Bread flour
10.000
100.00
Brioche Paste Concentrate
1.000
10.00
Sugar
0.800
8.00
Yeast
0.400
4.00
Water
5.000
50.00
Total Weight: 17.200
Yield
229 brioche bunsMethod
Brioche Buns
1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 2 minutes and fast speed for 6 minutes, untuil fully developed.
3. Dough temperature should be 24-26℃.
4. Scale at 75g for brioche buns.
5. Prove for 60 minutes.
6. Bake at 220℃ for 14 minutes.
Note: For a richer product, butter can be added to a maximum of 10% on flour weight (not vegan suitable).
Usage
10% on flour weight.
Nutritional Information
Type
Value
Energy (kJ)
2,432.00
Energy (Kcal)
588.00
Fat (g)
53.17
Fat (of which saturates)(g)
21.66
Available Carbohydrate (g)
27.18
Carbohydrate (of which sugars)(g)
25.66
Protein (g)
0.20
Fibre (g)
0.14
Salt (g)
15.68
Ingredients
Dextrose, Rapeseed Oil, Salt, Palm Stearin, Palm Oil, Emulsifiers (E481, E471), Wheat Flour (Statutory Additives: Calcium Carbonate, Iron, Thiamin, Nicotinamide), Colour (E160a(iii)), Flavouring, Flour Treatment Agent (E300 )
Packaging
Code
Size
Type
Palletisation
378500
12.5kg
Lined carton
30
Additional Information
All information and recommendations are based on tests and research believed to be reliable. No guarantee of their accuracy is made however. Since the manufacturers have no control over the conditions under which the products are transported to, stored, handled or used by purchasers all recommendations are made on the condition that the manufacturers and sellers will not be held liable for any damages resulting from their use. No representative of the manufacturers has the authority to waive or change the above provisions, but our technical staff is available to assist purchasers in adapting the fore mentioned products to their needs and circumstances. Nothing contained herein shall imply a recommendation to infringe any patents now or hereafter in existence.
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