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6 Mar 2023
Flour | 1000g | |
Eggs | 400g | |
Sugar | 200g | |
Water | 170g | |
Fresh Yeast | 50g | |
Mimetic Incorporation | 250g | |
Easy Soft'r | 100g | |
Sapore Alcina | 100g | |
Intens Melting | 5g | |
Total | 2275g |
Mixing (Spirale) | 10' slow then add the Mimetic and mix again 10' slow, give a short second speed if needed. | |
Dough T°C | 26°C | |
Bulk Fermentation | Overnight at 3°C covered with plastic. | |
Scaling and Pre-shaping | Bun: Divide dough pieces of 70gr.Hot-dog: Divide dough pieces of 70gr. | |
Shaping | Bun: Shape round and place in American Burger tray.Hot-dog: Shape long and place on a perforated baguette tray. | |
Final Fermentation | 2H30 at 28°C and 80% humidity. | |
Decoration | Bun: Glaze with Sunset Glaze Eazy Plus.Hot-dog: Glaze with Sunset Glaze Eazy Plus and sprinkle the Graindesign Black and White on top. | |
Baking | In the deck oven at 230-230°C for 13'. | |
Finition | When the core temperature is at 36°C, pack in plastic bag. |
Discover the perfect filling with this recipe
With a focus on balanced costs and differentiation, Puratos can help you and your customers to create the perfect taste and texture in brioche recipes.
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