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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.