Dedicated to bakers, pastry chefs and chocolatiers

How to Balance Brioche Costs Without Sacrificing Quality ?

In today's market, the bakery industry is facing challenges due to recent global events that have impacted the availability and cost of ingredients, as well as logistics of sourcing specific items.

Achieving NutriScore A: How Puratos's Ingredients Can Help You Create Healthier Brioche Products

Our innovative ingredients give your brioches an A-nutriscore. We offer a range of key ingredients and innovative recipes that allow you to create the perfect taste and texture in your brioche products.

Buttery French Brioche Fat-Reduced

Looking for a healthier and more sustainable twist on classic French brioche? Our buttery fat-reduced recipe has been proven to have a significantly lower environmental impact than traditional brioche, reducing its impact by up to 9%.

Mixing Spiral:	4 min. slow and then 6 min. fast
Dough temperature:	28°C
Bulk Fermentation:	10 min.
Scale:	40g
Intermediate proof:	10 min.
Make Up:	Roll the dough long and cut into small pieces. Place randomly in a baking cup.
Final Fermentation:	60 min. at 30°C and 85% RH
Decoration	Brush with Sunset Glaze. Pipe chocolate cake batter in between the dough pieces.
Oven Temperature:	230°C top, 230°C bottom
Baking Time:	10 min.
Finishing	Brush with Sublimo

Our Products

Grow your business with our services

Our Commitments

Our way of acting

Search

Chocolate Break

Chocolate Break recipe

Ingredients

Dough

Cake ingredients

Working method

Author: Kurt Van Vlasselaer

Discover

Related articles