French Brioche Mix

  • 50 LB
  • 61035.01

French Brioche is a blend of special flours, dried eggs and conditioners for simplifyiing production of traditional brioche.

BASIC RECIPE

INGREDIENTS
Name Amount Percentage
French Brioche Mix 5 lbs. 100%
Butter / Margarine 1 lb. 18.5%
Yeast Compressed 5 oz. 6%
Water 65°F (+/-) 2 lbs. 4 oz. +/- 45%
INSTRUCTIONS
Small Batch
  1. Spiral mixer: Mix all ingredients except butter for 3 minutes in low speed. Add cold butter or margarine and continue in fast speed for 10-12 minutes.
  2. 4-speed mixer: Alternatively, mix all ingredients except butter for 5 minutes in 2nd speed, then 3-4 minutes in 3rd speed until fully developed. Add cold butter or margarine and continue in 3rd speed for 6-8 minutes.
  3. Dough temperature: 72°-76°F.
  4. Bulk fermentation: 20-30 minutes.
  5. Scale and shape: Divide and shape into desired pieces.
  6. Proof: 40-45 minutes or until approximately doubled in size; apply egg wash.
  7. Bake: Small pieces: 350°F for 20 minutes. Large pieces: 350°F for 25-35 minutes.