| A premium mix for preparing light, puffy and enriched french brioche pastry. |
Baker Recipe for French Brioche Pastry
| Wheat Flour |
750 gm |
| SB FRENCH BRIOCHE 25 |
250 gm |
| Water ( Cold ) |
300 gm |
| Fresh Yeast / Dry Yeast |
50 gm / 20 gm |
| Butter Unsalted |
85 gm to 100 gm |
| Fresh Eggs |
200 gm |
Baking Method
| Mixing time (approx) |
4 min slow & 6 min fast |
| Dough temperature |
24ºC to 26ºC |
| Bulk fermentation time |
20 min |
| Scaling weight |
300 gm in a mold |
| Intermediate proof |
Not required |
| Final proof |
40 min under 75% humidity and temperature of 31ºC |
| Baking temperature |
200ºC under falling temp of 180ºC |
| Baking time |
20 mins approx for 300 gm pieces |
We are the Manufacturer & Suppliers of Brioche Pastry Mix, Our Brioche Pastry Mix is supplied to all major countries like Sharjah, Dubai, Qatar, Bahrain, Saudi Arabi, Kuwait, Oman, Egypt, Thailand, Malaysia, Sri Lanka, India, Nepal & Bangladesh. Our Finest Swiss quality Brioche Pastry Mix is formulated by Swiss Experts.
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