CREDIN BRIOCHE
Powder improver for Soft Dough's like, Brioche Doughs, Croissants, Danish pastry, etc.
Application: 5 % over total weight of flour.
RECIPE
| Wheat Flour type 55 | 1 kg | 100 % |
CREDIN BRIOCHE |
50 g | 5 % |
| Sugar | 100 g | 10 % |
Margarine CREDIN MASSAS (Soft dough's) |
100 g | 10 % |
| Eggs (± 3) | ± 150 g | ± 15 % |
Dry Yeast CREDIN PASTRY |
± 25 g | ± 2,5 % |
| or Fresh Yeast | ± 70 g | ± 7% |
| Salt | ± 10 g | ± 1% |
| Water | ± 375 g | ± 37,5 % |
PROCEDURE
Knead all ingredients during ± 15 minutes.
If fresh yeast is used, add at the middle of the kneading process.
Resting time: ± 10 min.
Divide, Weight and Shape in the desired formats.
Proving time: ± 45 min. / ± 60 minutes.
Paint the pieces with egg. Bake.
Baking temperature: ± 200 ºC (pieces with ± 80 g / ± 100 g).
Baking time: ± 10 min. / 15 minutes ( pieces ± 80 g / ± 100 g).
SALES UNIT
Bags of 10 kg.
