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
Dietary
Vegan, Vegetarian
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 Group: 1
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
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 Group: 1
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
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.
