Brioche Plant-Based

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Ingredient

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BRIOCHE CONCEPT

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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Flour		1000g
Water		475g
Sugar		80g
Trimoline		70g
Fresh Yeast		40g
Belcolade Cacao Trace K10		150g
Mimetic Incorporation		100g
Easy Soft'r Plant-Based		100g
Sapore Carmen		50g
Intens Melting		5g
Total		2070

Mixing (Spirale)		4' slow and 4' fast then add the Mimetic and mix again 4' slow and 3' fast. Add the Belcolade K10 during the last mixing minute.
Dough T°C		26°C
Bulk Fermentation		15' at ambient temperature.
Scaling and Pre-shaping		Divide dough pieces of 60gr, pre-shape long and put in the freezer few minutes.
Shaping		Shape long till obtaining bands of 30cm long. Replace in the freezer few minutes. Place six bands on front of you and shape like so: Starting from the right, 2nd one to the left top and 1st left one to the middle, repeat the same on the other side and continue till the end of the bands.
Final Fermentation		2H00 at 28°C and 80% humidity.
Decoration		Glaze with Sunset Glaze Eazy Plus.
Baking		In the deck oven at 180-180°C for 20'.
Finition		When the core temperature is at 36°C, pack in plastic bag.

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Brioche Plant-Based

Ingredient

Working Steps

BRIOCHE CONCEPT