Brioche Paste 10% Concentrate

Storage

Storage

Cool and dry conditions

Shelf Life

Shelf Life

270 days

Type

Type

Paste

Allergens

Allergens

Wheat

Ingredient Features

Ingredient Features

Vegan, Vegetarian

Finished Product

Finished Product

Brioche

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 buns

Method

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)
2,562.00
Energy (Kcal)
620.00
Fat (g)
59.10
Fat (of which saturates)(g)
31.47
Available Carbohydrate (g)
22.03
Carbohydrate (of which sugars)(g)
22.03
Protein (g)
0.00
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
%
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 buns

Method

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)
2,562.00
Energy (Kcal)
620.00
Fat (g)
59.10
Fat (of which saturates)(g)
31.47
Available Carbohydrate (g)
22.03
Carbohydrate (of which sugars)(g)
22.03
Protein (g)
0.00
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.