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
Brioche Paste Concentrate
6.250
Yeast
0.250
Egg
1.655
Water
1.720
Total Group: 1
Total Weight: 9.875

Method

Brioche Buns

1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 3 minutes.
3. Mix on fast speed for 14 minutes.
4. Scale as desired.
5. Prove for approximately 1 hour and 40 minutes at 26℃ (79℉).
6. Bake at 170℃ (338℉) for 35-40 minutes.

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
Brioche Paste Concentrate
6.250
Yeast
0.250
Egg
1.655
Water
1.720
Total Group: 1
Total Weight: 9.875

Method

Brioche Buns

1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 3 minutes.
3. Mix on fast speed for 14 minutes.
4. Scale as desired.
5. Prove for approximately 1 hour and 40 minutes at 26℃ (79℉).
6. Bake at 170℃ (338℉) for 35-40 minutes.

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.

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