Ingredients

Group 1
Ingredient
KG
%
Bread flour
16.000
100
Brioche Paste 10% Concentrate
1.600
10
Sugar
1.500
9.4
Yeast
0.700
4.4
Water
5.500
34.4
Total Weight: 25.300

Method

1. Add all of the ingredients into a spiral mixing bowl and mix for 2 minutes on slow speed and 6 minutes on fast speed, until the dough is fully developed.
2. Dough temperature should be 23-26℃.
4. Scale aat 90g into round shape
5. Prove for 95-105 minutes.
6. Bake at 170℃ for 35-40 minutes.

Yield

281 brioche buns

Ingredients

Group 1
Ingredient
KG
%
Bread flour
16.000
100
Brioche Paste 10% Concentrate
1.600
10
Sugar
1.500
9.4
Yeast
0.700
4.4
Water
5.500
34.4
Total Weight: 25.300

Method

1. Add all of the ingredients into a spiral mixing bowl and mix for 2 minutes on slow speed and 6 minutes on fast speed, until the dough is fully developed.
2. Dough temperature should be 23-26℃.
4. Scale aat 90g into round shape
5. Prove for 95-105 minutes.
6. Bake at 170℃ for 35-40 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Occasion

Occasion

BBQ

Finished Product

Finished Product

Brioche, Soft Roll