Overview
Just add to a bread mix to convert into soft, short-eating brioche with great keeping quality. Add at 20% for a rich bun.
Brioche Concentrate Paste
Storage
Store below 25°C in clean, dry conditions and protected from direct sunlight., use within 6 weeks.
Shelf Life
182 days
Type
Pail
Allergens
Contains: wheat, gluten, egg, milk, soy, May be present due to shared equipment: sulphites
Ingredients
Group 1
Ingredient
KG
Standard White Bread Mix
1.000
Sugar
0.080
Brioche Concentrate Paste
0.200
Bakels Instant Active Dried Yeast
0.040
Water (Variable)
0.560
Total Weight: 1.880
Method
Brioche 20%
1. Place all ingredients in mixing bowl of spiral mixer.
2. Mix on slow speed for 2 minutes.
3. Mix for approximately 8 minutes on fast speed until well-developed.
4. Finished dough temperature 28-30°C.
5. Rest dough for 10 minutes then scale, then rest for another 10 minutes. Or
6. Allow dough to recover for 20 minutes then knock back and scale.
7. Mould into required bread varieties.
8. Proof at 35°C and 70-80% RH for approximately 60 minutes until proofed.
9. Wash with egg wash 'Super Glossy'.
10. Bake at 200°C.
Note: 100g roll bake at 200°C for approximately 15 minutes.
Nutritional Information
Type
Value
Energy (kJ)
2,620.00
Protein (g)
13.80
Fat- Total g
50.00
Fat - Saturated g
18.10
Carbohydrate (g)
31.40
Carbohydrate-Sugars g
28.60
Dietary Fibre g
0.20
Sodium mg
707.00
Ingredients
Vegetable fats and oils (emulsifiers (322 soy, 492), antioxidant (307, 307b)), Sugar, Egg Powder, Milk Solids, Natural Flavour, Iodised Salt, Wheat Flour, Inactive Dry Yeast, Malt flour (wheat), Natural colour (160a), Enzyme (amylase) (wheat), Antioxidant (ascorbic acid)
Packaging
Code
Size
Type
Palletisation
378562
8 KG
Pail
Ingredients
Group 1
Ingredient
KG
Standard White Bread Mix
1.000
Sugar
0.080
Brioche Concentrate Paste
0.200
Bakels Instant Active Dried Yeast
0.040
Water (Variable)
0.560
Total Weight: 1.880
Method
Brioche 20%
1. Place all ingredients in mixing bowl of spiral mixer.
2. Mix on slow speed for 2 minutes.
3. Mix for approximately 8 minutes on fast speed until well-developed.
4. Finished dough temperature 28-30°C.
5. Rest dough for 10 minutes then scale, then rest for another 10 minutes. Or
6. Allow dough to recover for 20 minutes then knock back and scale.
7. Mould into required bread varieties.
8. Proof at 35°C and 70-80% RH for approximately 60 minutes until proofed.
9. Wash with egg wash 'Super Glossy'.
10. Bake at 200°C.
Note: 100g roll bake at 200°C for approximately 15 minutes.
Nutritional Information
Type
Value
Energy (kJ)
2,620.00
Protein (g)
13.80
Fat- Total g
50.00
Fat - Saturated g
18.10
Carbohydrate (g)
31.40
Carbohydrate-Sugars g
28.60
Dietary Fibre g
0.20
Sodium mg
707.00
Ingredients
Vegetable fats and oils (emulsifiers (322 soy, 492), antioxidant (307, 307b)), Sugar, Egg Powder, Milk Solids, Natural Flavour, Iodised Salt, Wheat Flour, Inactive Dry Yeast, Malt flour (wheat), Natural colour (160a), Enzyme (amylase) (wheat), Antioxidant (ascorbic acid)
Packaging
Code
Size
Type
Palletisation
378562
8 KG
Pail
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