Ingredients
Group 1
Ingredient
KG
Flour
16.000
Baktem Blue 20% Bun Concentrate
3.200
Sugar
0.480
Yeast
0.960
Water
5.920
Glycerine
0.400
Butter
0.800
Eggs
2.400
Glucose
1.400
Milk powder
0.320
Total Weight: 31.880
Method
Brioche
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 9 minutes.
4. Scale at 80 per brioche.
5. Prove for 55-60 minutes.
6. Bake at 190℃ (375℉) for 12-15 minutes.
Product Used
Ingredients
Group 1
Ingredient
KG
Flour
16.000
Baktem Blue 20% Bun Concentrate
3.200
Sugar
0.480
Yeast
0.960
Water
5.920
Glycerine
0.400
Butter
0.800
Eggs
2.400
Glucose
1.400
Milk powder
0.320
Total Weight: 31.880
Method
Brioche
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 9 minutes.
4. Scale at 80 per brioche.
5. Prove for 55-60 minutes.
6. Bake at 190℃ (375℉) for 12-15 minutes.
Ingredients
Group 1
Ingredient
KG
Flour
16.000
Baktem Blue 20% Bun Concentrate
3.200
Sugar
0.480
Yeast
0.960
Water
5.920
Glycerine
0.400
Butter
0.800
Eggs
2.400
Glucose
1.400
Milk powder
0.320
Total Weight: 31.880
Method
Brioche
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 9 minutes.
4. Scale at 80 per brioche.
5. Prove for 55-60 minutes.
6. Bake at 190℃ (375℉) for 12-15 minutes.
Product Used
Ingredients
Group 1
Ingredient
KG
Flour
16.000
Baktem Blue 20% Bun Concentrate
3.200
Sugar
0.480
Yeast
0.960
Water
5.920
Glycerine
0.400
Butter
0.800
Eggs
2.400
Glucose
1.400
Milk powder
0.320
Total Weight: 31.880
Method
Brioche
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 9 minutes.
4. Scale at 80 per brioche.
5. Prove for 55-60 minutes.
6. Bake at 190℃ (375℉) for 12-15 minutes.
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Baktem Blue 20% Bun Concentrate
Bread, Roll & Morning Goods, Bun Concentrates
For the production of a range of speciality buns, with good volume, fresh keeping qualities and delicious taste.
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