CREDIN COMPLETE BRIOCHE
Original name: Credin Brioche Completo.
Complete powder product for Soft Dough's like Brioche dough, Croissant, Viennoiserie, etc.
RECIPE
CREDIN COMPLETED BRIOCHE |
1 kg | 15 kg |
Dry Yeast CREDIN PASTRY |
± 20 g | ± 0,3 kg |
Or Fresh Yeast | ± 60 g | ± 0,9 kg |
Water | ± 340 g | ± 5,1 kg |
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 15 kg.