Brioche Paste 10% Concentrate

Storage

Storage

Cool and dry conditions

Shelf Life

Shelf Life

270 days

Type

Type

Paste

Allergens

Allergens

Wheat

Dietary

Dietary

Vegan, Vegetarian

Finished Product

Finished Product

Brioche

Ingredients

Group 1
Ingredient
KG
Flour
1.000
Brioche Paste Concentrate
0.100
Sugar
0.150
Yeast
0.070
Water
0.550
Total Weight: 1.870

Method

Brioche Buns

1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix on fast speed for 6 minutes.
4. Scale as desired.
5. Prove for approximately 40-45 minutes.
6. Bake at 220℃ (428℉) for 12 minutes.

Note: For a richer product, butter can be added to a maximum of 10% on flour weight.

Usage

10% usage rate

Nutritional Information

Type
Value
Energy (kJ)
2562
Energy (Kcal)
620
Fat (g)
59.1
Fat (of which saturates)(g)
31.47
Available Carbohydrate (g)
22.03
Carbohydrate (of which sugars)(g)
22.03
Protein (g)
0
Fibre (g)
0.06
Salt (g)
15.41

Ingredients

Palm Oil, Dextrose, Palm Stearin, Salt, Rapeseed Oil, Emulsifiers (E472e, E481), Colour (E160a(iii)), Flavouring, Flour Treatment Agent (E300), Enzyme (Wheat)

Packaging

Code
Size
Type
Palletisation
378500
12.5 KG
Lined carton
72

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
Flour
1.000
Brioche Paste Concentrate
0.100
Sugar
0.150
Yeast
0.070
Water
0.550
Total Weight: 1.870

Method

Brioche Buns

1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix on fast speed for 6 minutes.
4. Scale as desired.
5. Prove for approximately 40-45 minutes.
6. Bake at 220℃ (428℉) for 12 minutes.

Note: For a richer product, butter can be added to a maximum of 10% on flour weight.

Usage

10% usage rate

Nutritional Information

Type
Value
Energy (kJ)
2562
Energy (Kcal)
620
Fat (g)
59.1
Fat (of which saturates)(g)
31.47
Available Carbohydrate (g)
22.03
Carbohydrate (of which sugars)(g)
22.03
Protein (g)
0
Fibre (g)
0.06
Salt (g)
15.41

Ingredients

Palm Oil, Dextrose, Palm Stearin, Salt, Rapeseed Oil, Emulsifiers (E472e, E481), Colour (E160a(iii)), Flavouring, Flour Treatment Agent (E300), Enzyme (Wheat)

Packaging

Code
Size
Type
Palletisation
378500
12.5 KG
Lined carton
72

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.