Brioche de Limoux Health & Well-Being

Products Products
Our Products

Puratos develops innovative ingredients and solutions for bakers, patissiers and chocolatiers around the world.
Discover our products
View all products

Product categories

Bakery

Patisserie

Chocolate
Services Services
Grow your business with our services

No matter what your needs are in bakery, patisserie, and chocolate competence centers, we are here for you, ready to guide you through each step of the product creation journey
Read more
Our services

Taste Tomorrow

Sensobus

Finished goods and process development support
Category Management

Sensory Analysis

Digitalization
Commitments Commitments
Our Commitments

We are dedicated to creating a positive impact on society and we do not take this great responsibility lightly. With our commitments to you and to future generations, we are devoted to a holistic operating model, one that is sustainable, respectful and balanced.
Read more
Our commitments to you and to future generations

Better Planet

Better Life

Better Health

Mission to Mars Program
About Puratos About Puratos
Our way of acting

We move the planet forward by creating innovative food solutions for the health and well-being of people everywhere.
Read more
Our way of acting

Our organisation

Our history
Close to you

Customers we serve

Jobs

7 Aug 2023

Learn how to make a healthier version of the brioche de Limoux, the festive brioche originated from Southern France. With Puraslim, the improver that allows to reduce fats and Topfil Wild Blueberry, experience the ultimate indulgence of a healthier brioche like never before!

Ingredients

Brioche

Prefermented Dough

Mix all the ingredient together 6' slow and 5' fast. Give 60' of bulk 30°C and 85% humidity.

Working Method

Related Recipes

Brioche de Limoux Classix

Discover this classic recipe that holds a significant role in the Epiphany/3kings day celebrations in Southern France.

Brioche de Limoux Creative

Unleash your creativity with brioche de Limoux! In this creative versions of the festive brioche originating from Southern France, discover how you can transform its shape, taste, and texture

Brioche de Limoux Sustainable

Celebrate the holiday season in a more sustainable way by opting for a plant-based version of brioche de Limoux

DUO Flour		1000
Water		310
Eggs		200
Prefermented Dough		200
Sugar		150
Yeast		30
Salt		15
Orange Blossom		10
Orange Zest		10
Lemon Zest		10
Mimetic Incorporation		200
Sapore Madre		100
Sapore Carmen		100
Intens Puraslim CL		30
Soft'r Melting CL NG		10

Flour		1000
Water		600
Yeast		10

Mixing (Spirale)		Mix 10' slow without the Mimetic and 10' slow again with. Add the Zests 1' before the end.
Dough T°C		26°C
Bulk Fermentation		30' at ambiant temperature and overnight at 4°C.
Scaling and Pre-shaping		Divide 215gr dough pieces and shape round. Give a resting time of 30' in the fridge. Roll out into circles of 20cm.
Final Layout		Mix 140gr of Topfil Wild Blueberry together with 700gr of Utterly Fruity Apple. Pipe 75gr around the edge of the circle (5cm fron the edge). Fold the oustide dough circle over the cream and seal. Cut a cross in the middle and fold over the ring of dough. Shape well to get an evenly shape.
Final Fermentation		120' at 30°C and 85% humidity.
Decoration		Brush with Sunset Glaze Easy Plus and sprinkle Utterly Fruity Apple.
Baking		Deck oven: Top T°C: 180°C, Deck T°C: 180°C Time: 20' Damper: Close
Cooling		When the core temperature is at 36°C pack in plastic bags to keep them fresh.

Our Products

Grow your business with our services

Our Commitments

Our way of acting

Search